| 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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