Mexican pork chops

When we first moved to the west side of Oslo back 6 years ago I would make Mexican pork chops often because it was and is one of my hubby favorites. Chicken and beef in Norway's grocery stores are so expensive and they don't import a lot of meat. I still haven't seen any American imported meat at all if so I don't want to know how much it cost. When I was looking around for Italian sausages and we found some at an Italian shop and to my shock it was 500 kr- or 88 US Dollars per half  kilo. I was thinking WHAT!? Beef is around 13 US Dollars a lbs. Chicken breast I bought 650grams for 17 US Dollars just over 1 1/2 lbs. Pork is the cheapest to buy. Anyways Mexican pork chop is simple and quick to prep.

Salt and black pepper for taste

1/2 teaspoon dried cumin(optional)

1 teaspoon paprika

2 teaspoon steak seasoning (optional)

1 teaspoon garlic powder(optional)

Seasoning sauce

4 boneless pork chops

Marinade and season pork chops and set a side

1 can SW Mexican tomato stew

1 small onion, chopped

1 glove garlic, minced

1/2 cup sweet kennel corn

1/2 cup kidney beans

1 small chopped red bell pepper

1/2 cup long grain rice

1 cup beef stock

In a deep skillet heat vegetable oil over medium/high heat add marinade pork chops searing each side for 3 to 5 minutes. Place pork chops on a plate and set aside. With the same skillet add 1 tablespoon of vegetable oil, cook onions and garlic for 2 minutes, add in tomato stew, pepper, corn, beans and stir, let cook for 2 minutes. Add rice and broth stir and let cook for 3 minutes. Place pork chops on top of the tomato rice stew. Cover and place in the oven on 375 degrees F, bake for 30 minutes. Remove cover and bake for another 10 minutes. Serve on a plate and top with chopped cilantro.