1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh cilantro
Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes.
In a large skillet over medium-high heat, brown chops in oil; drain. Add the tomatoes, corn and olives. Reduce heat; cover and simmer for 12-16 minutes or until meat is tender and juices run clear. Remove chops and keep warm. Stir cilantro into corn mixture; serve with chops.