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.
4 pork chops, 3/4-inch thick
Kosher or sea salt and freshly ground black pepper, to taste
1 teaspoon vegetable oil
1 1/2 cups your favorite 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.