Heat the oil in a skillet over medium heat. Season pork chops with seasoned salt, dip in flour to coat and brown, 2-3 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, cilantro, green onion, jalapeno, cumin, cayenne pepper, crushed red pepper and salt into the skillet. Bring liquid to a boil. Cook and stir for 2-3 minutes, until heated through. Arrange the browned pork chops over the mixture.
Bake in covered skillet 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).