This dish is as easy as opening the cupboard. Control the heat for your family by adjusting the hot sauce. Serve with fresh pineapple wedges and warmed tortillas.

Spicy-Hot Pork Chops

4 bone-in pork chops, 3/4-inch thick
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8 3/4-ounce) can whole kernel corn, drained
2 tablespoons chopped fresh cilantro
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon hot pepper sauce
Vegetable oil
3/4 cup chopped onion

1. In a medium bowl combine black beans, tomatoes and green chiles, corn, cilantro, garlic, cumin, red pepper and hot pepper sauce. Set aside.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove from pan.
3. Add onion to skillet. Cook, stirring often, until onion is tender but not brown.
4. Stir in bean mixture; bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done. Serve bean mixture with chops

Makes 4 servings.

Recipe and photograph provided courtesy of Pork, Be Inspired®.