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Mexicali Chops

4 Pork chops
1 tb Oil
1 cn (14.5-oz) tomatoes; cut up, undrained
1 Clove garlic; minced
1 ts Cumin
1/2 lb Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced
Peeled avocado slices

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.

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