These are really good and tangy..
Enjoy!
hugs,
Peg
Tex-Mex Pork Chops
4 boneless pork loin chops, 3/8" thick
1 TBSP vegetable oil
1-1/2 cups bottled salsa, chunky style
1 can (4-oz.) diced green chilies, undrained
1/2 tsp. ground cumin
1/4 cup grated Cheddar cheese
Heat oil in nonstick pan over medium high heat. Brown chops on one side, about 2 minutes. Turn chops.
Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 6 minutes.
Uncover pan, top each chop with one tablespoon cheese. Cover and simmer an additional 1 to 2 minutes, until cheese melts.
Serve immediately.
Enjoy!
hugs,
Peg
Tex-Mex Pork Chops
4 boneless pork loin chops, 3/8" thick
1 TBSP vegetable oil
1-1/2 cups bottled salsa, chunky style
1 can (4-oz.) diced green chilies, undrained
1/2 tsp. ground cumin
1/4 cup grated Cheddar cheese
Heat oil in nonstick pan over medium high heat. Brown chops on one side, about 2 minutes. Turn chops.
Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 6 minutes.
Uncover pan, top each chop with one tablespoon cheese. Cover and simmer an additional 1 to 2 minutes, until cheese melts.
Serve immediately.