Pork Chop Santa Fe
A quick-braised dinner for those hurried weeknight and weekend meals. Serve with Spanish rice, steamed broccoli and cornbread muffins.
4 boneless pork chop, about 1/2 to 3/4-inch thick
1 teaspoon vegetable oil
1 cup chunky salsa
1 teaspoon oregano
1/2 teaspoon ground cumin
1 clove garlic, minced
- In large heavy skillet, heat oil over medium-high heat. Brown steaks quickly, about 2 minutes per side. Lower heat; add remaining ingredients to pan. Cover and simmer 8 to 10 minutes.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.