Pace san antonio pork chop skillet

Yield: 4 servings

Measure 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)

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.

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Submitted By WAYNE DUBOIS On 02-13-95

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