Dinnertime dips south of the border with these sassy salsa-topped chops.

4		pork loin chops, cut 3/4 inch thick
2	tbsp.	cooking oil
1	8-oz can	tomato sauce
1	C	salsa
1	C	frozen whole kernel corn
1/4	C	Real-lime juice from concentrate
1	tbsp.	cold water
1	tsp.	cornstarch
2	C	hot cooked couscous

Trim fat from chops. Lightly sprinkle both sides with salt and pepper. Cook chops in hot oil in large skillet over medium-high heat 4 minutes or until brown, turning once. Drain fat.

Add tomato sauce, salsa, corn, and ReaLime. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until chops are no longer pink and juices run clear. Remove chops; keep warm.

For sauce, combine water and cornstarch in a small bowl; stir into tomato mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer.

Spoon sauce over pork chops and couscous. Garnish with green bell pepper strips and fresh cilantro sprigs if desired.