Recipe for cooking tex-mex chops
Recipes from the Southwest US :: Southwestern Main Dish Meats
4 boneless loin chops (1 lb.)
1 Tbsp. canola (or other vegetable) oil
1 1/2 (one and one-half) c. bottled chunky salsa
1 (4 ounce) can diced green chiles
1/2 tsp. ground cumin
1/4 c. grated Cheddar cheese
Heat oil in heavy skillet over med.-high heat. Brown chops on one side, about 2 mins. Turn chops. Add salsa, chiles and cumin to skillet. Lower the heat. Cover and barely simmer for 8 mins. Uncover.
Top each chop with 1 Tbsp. cheese. Cover and simmer an additional minute, until cheese melts. Serve immediately.
