Pace san antonio pork chop skillet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Boneless, butterfied pork |
| Chop 1/2\" thick well trimmed | ||
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt (optional) |
| 2 | teaspoons | Olive or vegetable oil |
| 1 | each | Clove garlic, minced |
| 1 | medium | Onion, cut into thin wedges |
| 1 | can | Stewed tomatoes (8 oz) |
| ⅓ | cup | Pace Picante Sauce |
| 2 | tablespoons | Chopped cilantro |
| Hot cooked rice (optional) | ||
Directions
Sprinkle chops with cumin and, if desired, salt. Heat oil in 10-inch skillet over medium-high heat. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet; cook 2 minutes. Stir in tomatoes and Pace Picante Sauce. Return chops to skillet; simmer 5 minutes. Remove chops to serving plate; keep warm. Cook sauce over high heat until thickened, 1 to 2 minutes. Arrange chops over rice, if desired. Spoon sauce over chops; sprinkle with cilantro. Serve with additional picante sauce.
Source: "Light & Healthy Recipes" a promotional booklet by Pace Foods.
\\/\\/. <. |>. 2/9/95
Submitted By WAYNE DUBOIS On 02-13-95