|
tex-mex Chops 4 Boneless Loin Chops (1 Pound)
1 Tablespoon Vegetable Oil
1 1/2 Cups Bottled Chunky Salsa
1 (4 Ounce) Can Diced Green Chiles
1/2 Teaspoon Ground Cumin
1/4 Cup Grated Cheddar Cheese heat Oil In Heavy Skillet Over Medium-high Heat. Brown Chops On One Side, About 2 Minutes. Turn Chops. Add Salsa, Chiles And Cumin To Skillet. Lower Heat. Cover And Barely Simmer For 8 Minutes. Uncover. top Each Chop With 1 Tablespoon Cheese. Cover And Simmer An Additional Minute, Until Cheese Melts. Serve Immediately. |
|
