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This is the quickest skillet supper in the West. Brown pork chops; simmer briefly with your favorite salsa. Top with grated Cheddar cheese and chopped fresh cilantro, and serve with corn on the cob and a tossed green salad.

Salsa Chops

4 pork chops, 3/4-inch thick
Salt and pepper, to taste
1 teaspoon vegetable oil
1 1/2 cups salsa

1. Season chops with salt and pepper.
2. Heat oil in large nonstick skillet over medium-high heat and brown chops on one side, about 3 to 4 minutes. Turn, add salsa to skillet; bring to a boil, lower heat, cover and simmer for 8 to 10 minutes.

Serves 4.

Nutrition Facts
Calories 210 calories
Protein 23 grams
Fat 9 grams
Sodium 1300 milligrams
Cholesterol 70 milligrams
Saturated Fat 3 grams
Carbohydrates 6 grams

Recipe provided courtesy of Pork: The Other White Meat.