| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 4 | Pork chops | |
| 1 | tb | Oil |
| 1 | cn | (14.5-oz) tomatoes; cut up, undrained |
| 1 | Clove garlic; minced | |
| 1 | ts | Cumin |
| 1/2 | lb | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced |
| Peeled avocado slices |
INSTRUCTIONS
Brown chops in oil; drain. Combine tomatoes, garlic and cumin; pour over chops. Cover; simmer 35 to 40 minutes, or until done, turning occasionally. Top chops with Velveeta Mexican cheese spread; continue heating until melted, stirring occasionally. Top with avocados just before serving. 4 servings. Variation: Omit avocados From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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