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Kat's Mexican Chops

2 large calabaza (zucchini)
2 lbs pork chops
2 tbs oil
1/2 tbs cumin
Salt & pepper
2 cloves garlic minced
1 71/2 oz can tomatoes, drained
1 small onion chopped

Pare squash and cut into small pieces. Cube pork chops. Brown in oil Add squash and 
remaining ingredients, simmer until squash is tender. Put in 2 qt casserole and bake
350 for 30 min.
Serve With Cullen's Picante SauceSC16  

Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26  
and Sauces Mexican

We never know the worth of water till the well is dry.

- English Proverb