A flavorful and easy-to-make pork chop recipe with a Tex-Mex twist, perfect for a quick and satisfying dinner.
Heat a frying pan over medium-high heat and add a bit of oil.
Ensure the pan is hot before adding the pork chops to achieve a nice sear.
Place the pork chops in the pan and cook on one side until browned, about 2 minutes.
Avoid moving the pork chops too much to allow a good crust to form.
Flip the pork chops and add the salsa, green chilies, and cumin to the pan.
Stir the salsa mixture gently to combine the ingredients evenly.
Reduce the heat to low, cover the pan, and let the pork chops simmer for 8 minutes.
Check occasionally to ensure the sauce doesn't dry out; add a splash of water if needed.
Uncover the pan and sprinkle the shredded cheese evenly over the pork chops.
Cover the pan again briefly to help the cheese melt faster.
Cover the pan again and cook for an additional 2 minutes, until the cheese is melted.
Ensure the cheese is fully melted and bubbly for the best presentation.
Serve the pork chops immediately, garnished with fresh cilantro if desired.
Serve with a side of rice or steamed vegetables for a complete meal.
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