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
- Season chops with salt
and pepper.
- 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.
Recipe provided courtesy
of Pork: The Other White Meat.
