Yield: 4 servings
|4 eaches||Boneless, butterfied pork|
|\N \N||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|
|\N \N||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.
\\/\\/. <. |>. 2/9/95
Submitted By WAYNE DUBOIS On 02-13-95