1 tsp. ground cumin
1 tsp. chili powder
2 tsp. cider vinegar
1/2 tsp. ground cinnamon
4 (6-oz.) lean center-cut pork chops (3/4-inch thick)
1 tsp. vegetable oil
1 (16-oz.) package frozen whole-kernel corn, thawed
1 1/2 C. chopped red bell pepper
1/2 C. chopped green onions
2 T. finely chopped pickled jalape�o pepper
4 tsp. bottled minced garlic
1 tsp. dried oregano
1 (14.5-oz.) can diced tomatoes, drained
Parsley sprigs (optional)

Combine first 4 ingredients; stir well. Rub cumin mixture over both sides of chops. Heat oil in a large nonstick skillet over medium-high heat until hot. Add pork chops; cook 3 minutes on each side or until browned. Add remaining ingredients (except parsley), scraping pan to loosen browned bits. Cover, reduce heat, and simmer 45 minutes or until pork is tender. Garnish with parsley sprigs, if desired.

Yield: 4 servings
Serving size: 1 chop and 1 C. sauce

Calories: 325
Fat: 10g
Fiber: 4.8g