Pork with Warm Corn Salsa

• 6 boneless pork chops (3/4 inch)
• 1 12 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 12 cup tequila (optional)
• salt (to taste, I use Kosher salt)
• 12 fresh lime
• 2 teaspoons vegetable oil
• 1 (15 1/4 ounce) can corn mixed with chopped peppers (Mexicorn)
• 1 (14 1/2 ounce) candiced flavored tomatoes, undrained (I use Rotel Mexican Festival)
• 14 cup sliced ripe olives (optional)
• 2 tablespoons minced fresh cilantro

1. Mix chili powder, cumin, and garlic powder in a small dish.
2. Rub all surfaces of pork with spice mixture.
3. Place spiced meat in a container for marinading.
4. Pour tequila over meat (if using), squeeze lime juice over top, and sprinkle with salt to taste.
5. Marinade in fridge for 30 minutes.
6. Brown pork in hot oil in a large nonstick skillet over medium-high heat, 4-5 minutes per side.
7. Add corn, tomatoes, and olives (if using).
8. Cover, reduce heat, and simmer 6 minutes, or until pork is tender.
9. Being sure that the pork is fully cooked, remove meat from skillet to a serving dish.
10. Stir cilantro into tomato mixture and spoon over pork.
11. Serve.

pork chops, chili powder, ground cumin, garlic, tequila, salt, lime, vegetable oil, corn mixed, tomatoes, olives, fresh cilantro

Taken from www.food.com/recipe/pork-with-warm-corn-salsa-61556 (may not work)