6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup frozen whole kernel corn
Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.
Label: Southwest Pork Chop Defrost completely. Put in crock pot, cover, cook on high for 2-1/2 hours or low for 5 hours. Stir in corn and cook on high-heat for 30 minutes longer. Serve over rice. 1/30/09
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