Mexicali chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork chops | |
| 1 | tablespoon | Oil |
| 1 | can | (14.5-oz) tomatoes; cut up, undrained |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Cumin |
| ½ | pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
| Peeled avocado slices | ||
Directions
Brown chops in oil; drain. Combine tomatoes, garlic and cumin; pour over chops. Cover; simmer 35 to 40 minutes, or until done, turning occasionally.
Top chops with Velveeta Mexican cheese spread; continue heating until melted, stirring occasionally. Top with avocados just before serving. 4 servings.
Variation: Omit avocados
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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