Mexican pork chops
by David Huston
2 center cut pork chops
1 cup panko breading
salt and pepper
1 can Campbell cheddar cheese
1/2 green pepper (diced)
1 small can petite diced tomato
4 oz. fresh mushrooms (sliced)
4 oz. olive oil
In a sauce pan sweat the green pepper in a tablespoon of olive oil, then add the mushrooms and tomatoes, salt and pepper to taste, simmer until most of juice is gone, about 10-15 minutes on medium heat.
Add cheddar cheese and stir well until hot, set aside.
In a skillet heat the rest of the olive oil until it is 350 degrees. pound out the pork chops into a thin chop then salt and pepper both sides of meat. Roll in the panko breading and fry until done . About 3 minutes on each side. Drain on paper towels , then place on plate and top with the cheese sauce (queso).
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