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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


  1. Sprinkle both sides of chops with cumin and salt.
  2. 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.
  3. Add garlic and onion to skillet; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes.
  4. Remove chops to serving plate; keep warm.
  5. Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes.
  6. Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro.
  7. Serve with additional picante sauce.

Makes 4 servings.

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