Mexican Pork Chops

1 tablespoon vegetable oil
4 boneless pork chops
2 (14.5 ounce) cans chopped stewed tomatoes, with juice
1 (8.75 ounce) can whole kernel corn, drained
1 (8 ounce) can red kidney beans, drained
1/2 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
1/4 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix all other ingredients and add to skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated. Put the tomato mixture in a baking dish. Place the browned pork chops over the mixture.
Cover and bake 30 minutes. Uncover, and bake an additional 10 minutes, until rice is tender and pork are well done.