14 Ounce-weights pork chops
1/4 Cup salsa
2 1/4 Ounce-weights diced green chilies, canned
1 Teaspoon ground cumin
1/3 Cup shredded Cheddar cheese
2 Tablespoons cream cheese
Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.
Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.