Mexican Shells & Pork Chops

• 1 tablespoon oil
• 4 bone-in pork chops (2 lb.)
• 1 cup TACO BELL HOME ORIGINALS Salsa
• 2 cups water
• 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
• 1 medium green pepper, chopped

1. oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until cooked through (160u0b0F). Remove chops from skillet; cover to keep warm.
2. salsa and water to skillet; bring to boil.
3. in Shells and pepper. Reduce heat to medium; cook 10 min. Stir in Cheese Sauce; top with the chops. Cover. Reduce heat to low; cook 5 min. or until heated through.
4. Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the chops. Cook 5 to 7 min. on each side or until cooked through (170u0b0F).
5. Substitute 4 boneless pork chops, 3/4 inch thick (1 lb.) for the bone-in chops. Cook 5 to 8 min. on each side or until cooked through (160u0b0F).
6. 640 calories, 27g total fat, 8g saturated fat, 135mg cholesterol, 1260mg sodium, 43g carbohydrate, 2g dietary fiber, 6g sugars, 54g protein, 6%DV vitamin A, 50%DV vitamin C, 20%DV calcium, 20%DV iron.

oil, pork chops, taco, water, green pepper

Taken from www.myrecipes.com/recipe/mexican-shells-pork-chops (may not work)