Mexicali chops
4 Servings
Ingredients
Quantity | 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 |
Directions
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, .
Related recipes
- Fish and rice mexicali
- Layered mexicali casserole
- Mexicali pork chop casserole
- Mexicali bean dip
- Mexicali casserole
- Mexicali chicken
- Mexicali corn
- Mexicali dip
- Mexicali meatloaf casserole
- Mexicali pasta toss
- Mexicali pheasant
- Mexicali pizza
- Mexicali pizza (low-fat)
- Mexicali pork chop casserole
- Mexicali salad
- Mexicali shepherd's pie
- Mexicali tomato bean soup
- Mexicali wild rice chicken salad
- Pasta mexicali
- Skyline mexicali dip