Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle skillet with 1/4 tsp each salt and pepper.
Add chops and cook 5 to 6 minutes per side until barely pink near the bone. Remove to serving platter; cover loosely with foil to keep warm.
Sauté corn in same skillet 2 to 3 minutes. Remove from heat; stir in salsa. Spoon over chops. Sprinkle with chopped cilantro, if desired.
Calories 320 Fat 10g Saturated fat 3g Cholesterol 104mg
Sodium 623mg Carbohydrate 17g Fiber 2g
This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook
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