4 bone-in pork loin chops, 3/4 inch thick
Kosher salt and fresh ground pepper
2 teaspoons prepared Mexican seasoning or taco seasoning mix
2 tablespoons extra virginia olive oil
3/4 cup commercial salsa or picante sauce, mild or spicy
1 can whole kernal corn (16-oz.) -- drained
3 tablespoons chopped fresh Cilantro

Rub Mexican seasoning or taco seasoning liberally into both sides of the chops, and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chops and cook 3 minutes or until browned. Turn and cook 3-4 minutes more or until desired doneness. Remove chops to 4 warm plates.

In the same skillet, combine salsa, corn and cilantro. Cook over medium heat 3-4 minutes or until heated through. (A little water may be added if thinner consistency is desired.) Spoon corn salsa over pork shops and serve immediately.