Ingredients
-
1
-
4
-
1 1/2
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Tex-Mex Pork Chops, Choppers with a kick., I had some fairly thick pork chops on hand, so that’s what used – pretty much dumped everything but the cheese in the crockpot and set it on low while I was at work. The house smelled like HEAVEN when I walked in the door. Served with Ranch Style Eggplant #310234 and steamed Calrose rice to soak up all the delicious juice. Winner!, Myself and my hubby really enjoyed these, will definitely be making them again!
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Steps
|
1
Done
|
Heat Oil in Frying Pan Over Medium High Heat. |
|
2
Done
|
Brown Chops on One Side, About 2 Minutes, and Then Flip Them. |
|
3
Done
|
Add the Salsa, Chilies and Cumin to Skillet and Mix Well. |
|
4
Done
|
Lower Heat, Cover and Simmer 8 Minutes. |
|
5
Done
|
Remove Cover and Top Each Chop With One Quarter of the Cheese. |
|
6
Done
|
Cover and Simmer For an Additional 2 Minutes, Until Cheese Melts. |
|
7
Done
|
Serve Immediately. |
