Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.

Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.

Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.