Recipe for cooking tex-mex pork chops
Recipes from the Southwest US :: Southwestern Main Dish Meats
4 (4 ounce) boneless pork chops
1 (16 ounce) can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1 tsp. lime juice
In a large nonstick skillet, brown pork chops on one side over med.-high heat. In a med. bowl, stir together remaining ingredients. Turn chops; pour cranberry mixture over chops in skillet, let it come to a boil. Lower the heat, cover and simmer for 10 mins., until chops are just done and still tender.
Serve with rice, if desired.
Serves 4.
