FBD

Lone Star Pork Chop Skillet

Quick Tex-Mex pork chop skillet with cumin-rubbed chops, garlic, onion wedges, stewed tomatoes and picante sauce, served over hot rice. Bold flavors in under 30 minutes.

MexicanPorkEasy25 minBy Northstar

Ingredients

Servings
4
  • 4 piece boneless butterflied pork chops, cut ½ inch thick
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 2 tsp olive oil
  • 1 clove garlic
  • 1 medium onion, cut into thin wedges
  • 8 oz canned stewed tomatoes
  • 0.3 cup picante sauce
  • 2 tbsp chopped cilantro
  • 0 hot cooked rice for serving

Instructions

  1. 1

    Sprinkle both sides of chops with cumin and salt.

  2. 2

    Heat oil in a 10-inch skillet over medium-high heat. Brown chops on both sides, about 2-3 minutes per side. Remove and reserve.

  3. 3

    Reduce heat. Add garlic, onion and reserved chops to skillet; simmer uncovered 10-12 minutes, turning chops after 5 minutes.

  4. 4

    Remove chops to serving plate; keep warm. Add tomatoes and picante sauce to skillet; cook over high heat until thickened, 1-2 minutes.

  5. 5

    Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro.

Tags

ricepork chopsquickskilletTex-Mex