In a medium bowl combine the corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.

Trim any fat from the chops. Sprinkle both sides of each chop with chili powder.

In a 12-inch nonstick skillet heat oil over medium-high heat. Add the chops; cook the chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.

Reduce the heat to medium. Add the onion to the skillet. Cook and stir for 3 minutes. Stir the corn mixture into the onion mixture in the skillet. Place the chops on the corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).

To serve, remove the chops from the skillet. Stir the chopped cilantro into the corn mixture in the skillet; serve the corn mixture with the chops. If desired, garnish with cilantro leaves.