Yield: 4 Servings
|1 can||(14.5-oz) tomatoes; cut up, undrained|
|1||Clove garlic; minced|
|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, .