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Tex-Mex Chops 4 pork chops, about 3/4-inch thick 1 teaspoon vegetable oil 1 cup salsa, chunky styles (purchased)
1 can (4 ounces) diced green chiles, undrained 1/4 cup grated Cheddar cheese In large skillet over medium-high heat, brown chops in oil on one side, about 2 minutes; turn chops, add salsa and chiles to skillet, lower heat, cover and simmer gently for 8-10 minutes. Uncover, top each chop with one tablespoon of cheese. Cover and simmer just until cheese melts. Serves four. Approximately, per serving: Calories: 229; Fat: 13 gm; Cholesterol: 73 mg. Honey-Apple Pork Chops 4 boneless pork lion chops, about 1-inch thick 1 1/2 cups apple cider 1/4 cup lemon juice 1 /4 cup soy sauce 2 tablespoons honey' 1 clove garlic, minced 1/4 teaspoon pepper Combine all ingredients, except pork chops; mix well. Place chops in shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally. Remove pork chops from marinade. Place on grill approximately six inches above medium-hot coals. Grill for 10 to 15 minutes, turning once and basting with marinade. Serves: 4. Calories per serving: 264.
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