Tex-mex Pork chops
Tex-Mex Pork Chops
4 (4 ounce) boneless pork chops
1 (16 ounce) can whole berry cranberry sauce
1 to 2 fresh jalapeno peppers, seeded and chopped
1 green onion, sliced
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon lime juice
In a large nonstick skillet, brown pork chops on one side over
medium-high heat.
In a medium bowl, stir together remaining
ingredients.
Turn chops; pour cranberry mixture over chops in
skillet, bring to a boil.
Lower heat, cover and simmer for 10
minutes, until chops are just done and still tender.
Serve with rice, if desired.
Serves 4.
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