Mexicali chops

Yield: 4 Servings

Measure Ingredient
4 Pork chops
1 tablespoon Oil
1 can (14.5-oz) tomatoes; cut up, undrained
1 Clove garlic; minced
1 teaspoon Cumin
½ pounds Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced
Peeled avocado slices

Brown chops in oil; drain. Combine tomatoes, garlic and cumin; pour over chops. Cover; simmer 35 to 40 minutes, or until done, turning occasionally.

Top chops with Velveeta Mexican cheese spread; continue heating until melted, stirring occasionally. Top with avocados just before serving. 4 servings.

Variation: Omit avocados

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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