|
Ingredients:
- 4 boneless pork chops, 1/2-inch thick
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 2 tsp. oil
- 1 clove garlic, minced
- 1 medium onion, cut into thin wedges
- 1 (8 oz.) can stewed tomatoes
- 1/3 cup picante sauce
|
|
Directions:
Sprinkle chops with cumin and salt. Brown chops over medium-high heat in oil. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet and cook 2 minutes. Stir in tomatoes and picante sauce. Return chops to skillet; simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving platter; keep warm. Cook sauce over high heat until thickened, about 1 to 2 minutes. Spoon sauce over chops.
|
