Trim fat from chops. Place chops in a 3.5 or 4 quart slow cooker. Add chili beans and salsa. Cover; cook on low heat setting for 6 to 7 hours or high setting for 3 hours. If using low heat setting, turn to high heat setting. Stir in corn. Cover and cook 30 minutes more. Serve over hot cooked rice. If desired, sprinkle with cilantro.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 136 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 77.1mg||24 %|
|Sodium 81mg||3 %|
|Potassium 508.1mg||13 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 27.5g|
|Protein 30g||43 %|
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Calories per serving: 380
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