| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

Submitted by Deanna of Greensboro, North Carolina U. S.

Mexican Chops

1 pound Smithfield Lean Generation boneless chops
Sea salt and freshly ground black pepper, to taste
Chili pepper (cayenne)
2 teaspoons olive oil
3 plum tomatoes, diced
1/4 cup chopped green chilies (use canned)
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1/4 cup chopped fresh cilantro
Cooked rice, as accompaniment
  1. Sprinkle both sides of chops with salt, pepper and chili pepper to taste. Heat oil in large heavy skillet over medium-high heat. When very hot, add chops and brown one and a half minutes on each side.
  2. In a separate bowl, combine tomatoes, green chilies, lime juice, cumin, oregano and chili powder. Pour sauce over chops in skillet.
  3. Reduce heat to low, cover tightly and cook ten minutes until chops are cooked through.
  4. Add fresh cilantro. Serve with rice.

Makes 4 servings.

Used with permission from "Cooking For a Leaner Generation" by Janie Jacobson and Sarah Schloss.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating