Recipe for Tex-Mex Pork Chops


    Tex-Mex Pork Chops

    4 (4 ounce) boneless pork chops
    1 (16 ounce) can whole berry cranberry sauce
    1 to 2 fresh jalapeno peppers, seeded and chopped
    1 green onion, sliced
    1 tablespoon fresh cilantro, chopped
    1 teaspoon ground cumin
    1 teaspoon lime juice

    In a large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.

    Serve with rice, if desired.

    Serves 4.