Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Pork chops |
| 1 tablespoon | Oil |
| 1 can | (14.5-oz) tomatoes; cut up, undrained |
| 1 \N | Clove garlic; minced |
| 1 teaspoon | Cumin |
| ½ pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
| \N \N | 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, .