Portion Size: 3 oz. boneless, 5 oz. with bone, 1 cup mixture (2 starches)

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick	Trim all visible fat
2 T. oil
3 (14 oz.) cans stewed tomatoes, diced
1 (16oz.) bag frozen whole kernel corn
1 (16 oz.) can (no added Salt) kidney beans	Drained and rinsed
1 cup long grain rice
2 (8 ounce) diced green chili peppers drained	Or 2 teaspoon chili powder
½ teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet brown chops in oil about 5 minutes on each side. Remove from skillet. Drain fat. Keep warm.	Cook until internal temperature reaches 145 °F for 15 seconds.
2	In same skillet, combine tomatoes, corn, kidney beans, rice, chili peppers or chili powder, and salt.
3	Bring to boil.  Simmer for 30-40 minutes until rice is tender. Serve hot over chop.