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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Wow this sounds amazing and definitely one I would like to try. We don't have canned cheese in Australia, I suppose you could just use grated fresh cheese. Thanks for sharing at Good Morning Mondays. BlessingsReplyDelete
Wow, these pork chops look fantastic! Thanks so much for sharing your post with Full Plate Thursday and have a great day!
Come Back Soon,