Trim fat from the meat. In a  large skillet brown chops in hot oil for about 5 minutes per side. Remove from skillet, drain fat and set aside.

​In the same skillet combine undrained tomatoes, drained corn, kidney beans, rice chili peppers and hot pepper sauce (to taste). Bring to a boil; boil for about 1 minute.​Transfer tomato mixture into a 12 x 7 x 2-inch baking dish. Arrange chops on top. Sprinkle chops lightly with salt and pepper.

​Bake, covered in a 350˚F oven for 30 minutes. Uncover, bake about 10 minutes more or until rice is tender and pork is no longer pink.