A quick braised dinner
for those hurried weekend meals. Serve with Spanish rice, steamed
broccoli and cornbread muffins.
Pork
Chop Santa Fe
- 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.
Serves 4.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
