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Pace San Antonio Pork Chop Skillet

Yield: 4 servings

Ingredients and directions for this recipe

4 ea Boneless, butterfied pork 1 md Onion, cut into thin wedges
Chop 1/2" thick well trimmed 1 cn Stewed tomatoes (8 oz)
1 ts Ground cumin 1/3 c Pace Picante Sauce
1/2 ts Salt (optional) 2 tb Chopped cilantro
2 ts Olive or vegetable oil Hot cooked rice (optional)
1 ea Clove garlic, minced

Sprinkle chops with cumin and, if desired, 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; cook 2 minutes. Stir in tomatoes and Pace Picante
Sauce. Return chops to skillet; simmer 5 minutes. Remove chops to
serving plate; keep warm. Cook sauce over high heat until thickened,
1 to 2 minutes. Arrange chops over rice, if desired. Spoon sauce over
chops; sprinkle with cilantro. Serve with additional picante sauce.

See also:
Previous recipe Pace Oriental Beef And Broccoli Stir-fry
Next recipe Pace-setting Enchilada Casserole (89 Winner)

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