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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.