Rio Bravo Pork
8 pork boneless center-cut chops (about 2 lb.) (I use Pork Loin, cut into chops)
2tablespoon vegetable oil
2 1/2 cups salsa, chunky- heat level of your choice
1 jar (8 oz) diced chilies (or jalapenos)
1 teaspoon ground cumin
1/2-3/4 cup Mexican cheese blend
In the largest skillet you have, heat oil over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops over. Add salsa, chilies, and cumin
to skillet; mix well. Lower heat, cover and barely simmer for 8
minutes. Uncover, top each chop with one tablespoon cheese. Cover and
simmer an additional 2-3 minutes, until cheese melts.
8 pork boneless center-cut chops (about 2 lb.) (I use Pork Loin, cut into chops)
2tablespoon vegetable oil
2 1/2 cups salsa, chunky- heat level of your choice
1 jar (8 oz) diced chilies (or jalapenos)
1 teaspoon ground cumin
1/2-3/4 cup Mexican cheese blend
In the largest skillet you have, heat oil over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops over. Add salsa, chilies, and cumin
to skillet; mix well. Lower heat, cover and barely simmer for 8
minutes. Uncover, top each chop with one tablespoon cheese. Cover and
simmer an additional 2-3 minutes, until cheese melts.