"My Tex-Mex Pork Chops won a contest for me," writes JoAnn Dalrymple of Claremore, Oklahoma. Salsa, cumin and green chilies give these chops the spunk they need to be called "Tex-Mex."
- Butter-flavored cooking spray
- 1 small onion, chopped
- 6 boneless pork loin chops (5 ounces each)
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
- Combine the salsa, chilies, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 6 servings.
Originally published as Tex-Mex Pork Chops in Taste of Home October/November 2007, p58
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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