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Lone Star Pork Chop Skillet
4 boneless, butterflied pork chops, cut 1/2 inch thick, well trimmed
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons olive oil
1 clove garlic
1 medium onion, cut into thin wedges
1 (8 ounce) can stewed tomatoes
1/3 cup picante sauce
2 tablespoons chopped cilantro
Hot cooked rice
Sprinkle both sides of chops with cumin and 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; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes.
Remove chops to serving plate; keep warm.
Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes.
Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro.
Serve with additional picante sauce.
Makes 4 servings.
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