|
tex-mex Pork Chops 4 (4 Ounce) Boneless Pork Chops
1 (16 Ounce) Can Whole Berry Cranberry Sauce
1 To 2 Fresh Jalapeno Peppers, Seeded And Chopped
1 Green Onion, Sliced
1 Tablespoon Fresh Cilantro, Chopped
1 Teaspoon Ground Cumin
1 Teaspoon Lime Juice in A Large Nonstick Skillet, Brown Pork Chops On One Side Over Medium-high Heat. In A Medium Bowl, Stir Together Remaining Ingredients. Turn Chops; Pour Cranberry Mixture Over Chops In Skillet, Bring To A Boil. Lower Heat, Cover And Simmer For 10 Minutes, Until Chops Are Just Done And Still Tender. serve With Rice, If Desired. serves 4. |
|
