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Tex-mex Chops

4 Boneless pork loin chops (about one pound)
1 ts Vegetable oil
1 1/2 c Bottled salsa, chunky-style
4 oz Canned diced green chilies
1/2 ts Ground cumin
1/4 c Grated Cheddar cheese

Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 8 minutes. Uncover, top each chop with one tablespoon cheese. Cover and simmer an additional 2-3 minutes, until cheese melts. Serve immediately.

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