Tex-Mex Chops

By Belinda

Serve with corn and cucumber and red onion salad.

Ingredients

• 4 boneless pork chops, about 3/4 inch thick
• 1 tsp vegetable oil
• 1 cup salsa, chunky style
• 1 can (4 oz) green chilies, undrained

Preparation

Step 1

In a large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes. Turn chops and add salsa and green chilies to skillet. Lower heat, cover and simmer gently for 8 to 10 minutes. Serves four.