Lone Star Pork Chop Skillet
- 4 boneless, butterflied pork chops, cut 1/2 inch thick, well trimmed
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 2 tsp. olive oil
- 1 clove garlic
- 1 medium onion, cut into thin wedges
- 1 (8 ounce) can stewed tomatoes
- 1/3 Cup picante sauce
- 2 Tbsp. chopped cilantro
- Hot cooked rice
- Sprinkle both sides of chops with cumin and salt. Heat oil in 10-inch skillet over medium-high heat. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving plate; keep warm. Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes. Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro. Serve with additional picante sauce.
pork chops, ground cumin, salt, olive oil, clove garlic, onion, tomatoes, picante sauce, cilantro, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85394 (may not work)