Difference between revisions of "Tex-Mex Pork Chops"
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== Description == | == Description == | ||
[http://www.scda.state.sc.us/recipes/pork.htm Pork Recipes] by the South Carolina Department of Agriculture, public domain government resource—original source of recipe | [http://www.scda.state.sc.us/recipes/pork.htm Pork Recipes] by the South Carolina Department of Agriculture, public domain government resource—original source of recipe | ||
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* ¼ cup grated [[Cheddar]] cheese | * ¼ cup grated [[Cheddar]] cheese | ||
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# In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes; | # In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes; | ||
# Turn chops, add salsa and chiles to skillet, lower heat, cover and simmer gently 8–10 minutes. | # Turn chops, add salsa and chiles to skillet, lower heat, cover and simmer gently 8–10 minutes. | ||
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[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
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| − | [[Category:Tex-Mex | + | [[Category:Tex-Mex cuisine]] |
[[Category:Cheddar Recipes]] | [[Category:Cheddar Recipes]] | ||
Latest revision as of 18:25, 29 June 2012
Description
Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Serves: 4
Ingredients
- 4 pork chops, about ¾-inch thick
- 1 teaspoon vegetable oil
- 1 cup salsa, chunky style (purchased)
- 1 can (4 ounces) diced green chilis, undrained
- ¼ cup grated Cheddar cheese
Procedures
- In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes;
- Turn chops, add salsa and chiles to skillet, lower heat, cover and simmer gently 8–10 minutes.
- Uncover, top each chop with one tablespoon of cheese.
- Cover and simmer just until cheese melts.
