Tex-Mex Chops

• 4 Lean Pork boneless center-cut chops, about 1 pound
• 1 teaspoon vegetable oil
• 1 1/2 cups bottled salsa, chunky style
• 1 can (4.5-ounce) diced green chilies
• 2 teaspoons ground cumin
• 1/4 cup grated Cheddar cheese

Heat oil in nonstick skillet over medium heat. Brown chops 2 minutes on one side, then turn and brown 1 1/2 minutes. While pork is browning, mix salsa, chilies and cumin in a bowl. Pour mixture on browned chops. Reduce heat to low, cover pan, and barely simmer for 9 minutes. Remove pan from heat, remove lid, and top each chop with 1 tablespoon cheese. Cover pan and let rest, off the heat, for 1 to 2 minutes until cheese is melted.

Serves 4