1 medium tomato — seeded and cubed
1 16 ounces wh kernel corn
15 ounces black beans — rinsed and drained
1 tablespoon fresh cilantro — chopped
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon flour
1 tablespoon chili powder
4 small pork chops — 1/2 inch thick
1 tablespoon margarine
cilanto or parsley for garnish
1. In a large bowl combine tomato, corn, black beans, cilantro, lime juice, sug ar and 1/2 tsp salt; set aside. 2. On waxed paper, combine flour, chili powder and 1/2 tsp salt. Coat pork chop s with chili powder mixture. 3. In nonstick 12 inch skillet, heat margarine over medium heat; add pork chops and cook about 8 minutes or until tender and pork just loses its pink color. 4. Serve pork chops with corn salad.
Notes: Per Serving: 400 calories 14g fat