Skillet Corn and Pork

I am a huge fan of quick weekday dinner meals that utilize a minimal number of ingrediants, and ever fewer pots/pans and utensils, yet still include a dynamic and comforting taste. Tonight's dinner hit just that note!

Skillet Corn and Pork

Ingredients:
1 can Southwest Style Corn Nibblets
1/2 can Black Beans
2 Tbsp Margarine
EVOO
2 Pork Chops of medium thickness
Montreal Steak Seasonings (to taste)
Salt (to taste)

Process:

1. Melt the margarine in a large skillet add can of corn and half can of black beans.
   
2. Heat on medium-high heat, stirring with a wooden spoon frequently.
   
3. Add salt to taste, and keep stirring until browned.
   
4. Remove from heat and put in serving bowl.
   
5. Coat bottom of skillet with EVOO and turn heat down to medium.
   
6. Once oil is warmed place pork chops in the skillet and sprinkle Montreal Seasoning on top.
   
7. Flip chops and sprinkle on other side.
   
8. Let cook for 5-10 minutes and flip to cook 5-10 minutes on the other.
   
9. If middle is still not cooked through, place under low broiler for a couple minutes each side.

Notes:

• I am sure this would be awesome to cook in a caste iron skillet, unfortunately I do not own one. I used a tall sided non-stick skillet.
• I gave a somewhat wide interval of time for cooking to pork, but this is because cooking time will vary depending on the thickness of the cut. Typically with pork, I will cook it until the fat has seeped out the sides and congeled. It also helps to judge based on density when pushed with a fork, but I find this method much more difficult and inaccurate.
• Total cook time for everything was about 15-20 minutes.