Tex Mex Pork Chops

These pork chops are the perfect Taco Tuesday dish with as much kick as you want!

These pork chops are definitely a family favorite. My husband isn't huge on pork chops, but he devours these like they are a big fat juicy steak! I typcally serve these with Spanish rice and refried beans...sometimes I serve them up with corn as well. I love how all the elements work together and I especially love the cheese complimenting the salsa and chillies. You could choose a mild salsa or a hot one. The kick is up to you!

What you need:

• 1 tsp. vegetable oil
• 4 boneless pork chops
• 1 1/2 cups chunky salsa
• 1 (4 oz.) can diced green chilies
• 1/2 tsp. ground cumin
• 1/4 cup cheddar cheese, shredded

Directions:

1. Heat oil in frying pan over medium high heat. Brown chops on one side, about 2 minutes, and then flip them.
2. Add the salsa, chilies and cumin to the skillet and mix well.
3. Lower heat, cover and simmer for 8 minutes (I had to cook mine longer, so make sure you check to make sure the pork is cooked all the way through before moving onto your next step).
4. Remove cover and top each chop with cheese. Cover and simmer an additional 2 minutes, until cheese melts.
5. Serve immediately.

Recipe from Food