Monday, July 9, 2012

Chili and Cheese Chops

Sometimes you just feel like being a little spicy. Besides it is good for the sinuses. right? I changed the origanal just a little; instead of separate salsa and green chilies, I add a small can of tomoatoes and green chillies. Something like Rotel. I also added 1/2 a bell pepper and a small onion.
This does up the carbs al little, but that's ok, the origanal only has 3.5 grams. By the way this serves 4, if you have some veggies with it.
1 Teaspoon canola oil

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.



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