Recipe for Lone Star Pork Chop Skillet from the Casseroles section.
Lone Star Pork Chop Skillet4 boneless, butterflied pork chops,
cut 1/2 inch thick, well trimmed
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons olive oil
1 clove garlic
1 medium onion, cut into thin wedges
1 (8 ounce) can stewed tomatoes
1/3 cup picante sauce
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.
We hope you enjoy your freshly made Lone Star Pork Chop Skillet. This recipe came from Casseroles's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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