Thinly cut chops make this an easy weekday supper. The mole-styled sauce also is great for grilled meats and is best with either mild or medium salsa. Serve with rice and a citrus salad.

Sweet Spiced Cancun Chops

4 boneless pork chops, 3/8-inch thick
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
2 tablespoons jalapeno jelly
1 tablespoon lime juice
1 (11 1/2-ounce) jar chunky salsa
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa
1 small avocado, peeled and sliced
1/2 red onion, thinly sliced
Fresh cilantro sprigs

1. In small bowl, combine chili powder, cumin, cinnamon, garlic salt and pepper. Rub mixture on pork chops.
2. Heat oil in large non-stick skillet over medium-high heat. Brown chops on each side, about 5 to 6 minutes total; add pepper jelly and lime juice to skillet; cook and stir until chops are glazed. Remove from skillet and keep warm.
3. Place salsa, tomato sauce and cocoa in skillet; cook and stir over medium heat until liquid is reduced and thickened, about 5 minutes.
4. Place sauce on serving platter; top with chops. Place avocado slices and red onion slices between chops and garnish with fresh cilantro.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.