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San Antonio Pork Chop Skillet


4 boneless pork chops, 1/2-inch thick
1 tsp. ground cumin
1/2 tsp. salt
2 tsp. oil
1 clove garlic, minced
1 medium onion, cut into thin wedges
1 (8 oz.) can stewed tomatoes
1/3 cup picante sauce

Sprinkle chops with cumin and salt. Brown chops over medium-high heat in oil. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet and cook 2 minutes. Stir in tomatoes and picante sauce. Return chops to skillet; simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving platter; keep warm. Cook sauce over high heat until thickened, about 1 to 2 minutes. Spoon sauce over chops.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.