Chili Pork Chops

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.