In a medium bowl combine black beans, tomatoes and green chiles, corn, cilantro, garlic, cumin, red pepper and hot pepper sauce. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side, about 4 minutes; Add onion to skillet. Cook, stirring often, until onion is tender but not brown. Stir in bean mixture; bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done.
Serve bean mixture with chops.