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Pace San Antonio Pork Chop Skillet

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


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.



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