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Southern Pork Chops PDF Print E-mail

From the kitchen of Jan Ayling



2   1" thick lean butterfly or loin pork chops

1  small tin whole mild green chilies, drained

1  small tin or jar of salsa (mild or hot—according to taste)



(1) Brown the chops in non stick frying pan

(2) Pour the  salsa over chops

(3) Put one chili on each chop

(4) Cover and simmer on low heat until chops are cooked through (about 30-45 min).


This also works well with boneless, skinless chicken breasts but cooks in less time. No other seasoning is needed to either one. This is easy to enlarge too. Just add more meat, salsa and chilies. Really tasty.


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