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Lone Star Pork Chop Skillet
4
boneless, butterflied pork chops,
cut 1/2 inch thick, well trimmed
teaspoon ground cumin
/2 teaspoon salt
teaspoons olive oil
clove garlic
medium onion, cut into thin wedges
(8 ounce) can stewed tomatoes
/3 cup picante sauce
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1
2
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1
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.
Lone Star Pork Chop Skillet
234
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