Granny's El Grande Chops
4 boneless center cut pork chops
1 1/2 cups chunky-style salsa,
1 4-oz can diced green chilies
1 tsp olive oil
1/2 tsp ground cumin
1/4 cup grated Monterrey Jack cheese
Directions:
1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Add the pork chops and brown them on one side (about 2 to 3 minutes); then
turn each pork chop over.
3. Add the salsa, chilies and cumin to skillet; mix well.
4. Lower heat, cover the skillet and simmer for about 6 minutes.
5. Uncover the skillet, top each chop with one tablespoon cheese.
6. Cover the skillet again and simmer for an additional 1 to 2 minutes, until
cheese melts.
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