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


  1. In a large nonstick skillet, brown pork chops on one side over medium-high heat.
  2. In a medium bowl, stir together remaining ingredients.
  3. 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.
  4. Serve with rice, if desired.

Yield: 4 servings