<http://schema.org/recipeInstructions>
" Measure 1/4 cup packed cilantro leaves, then chop. Reserve remaining cilantro for garnish. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; sprinkle with 1/4 teaspoon salt. Cook pork chops about 8 minutes or until they just lose their pink color throughout, turning once. Remove pork chops to 4 plates. Reduce heat to medium. In same skillet, heat salsa, corn, chopped cilantro, and 3 tablespoons water to boiling. Spoon corn mixture over pork chops; garnish with cilantro sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3935/southwestern-pork-chops-warm-corn-chutney-681/?src=shelter_footer>