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Directions:
Spray 10-inch skillet with no stick cooking spray; add pork chops. Cook over medium-high heat, turning once, until browned (6 to 8 minutes).
Stir in yellow pepper, onion, tomato, half of chiles including liquid, vinegar, 1/2 teaspoon cumin, salt and pepper. Reduce heat to medium.
Cover; cook until pork chops are no longer pink and vegetables are crisply tender (6 to 8 minutes).
Meanwhile, stir together remaining chiles, remaining cumin, sour cream and cilantro in small bowl.
Place pork chops on serving plate; spoon vegetable mixture over pork chops. Serve with sour cream mixture.
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