Tex-Mex Pork Chops 4 boneless pork loin chops, 3/8" thick 1 TBSP vegetable oil 1-1/2 cups bottled salsa, chunky style 1 can (4-oz.) diced green chilies, undrained 1/2 tsp. ground cumin 1/4 cup grated Cheddar cheese Heat oil in nonstick pan over medium high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chilies and cumin to skillet; mix well. Lower heat, cover and barely simmer for 6 minutes. Uncover pan, top each chop with one tablespoon cheese. Cover and simmer an additional 1 to 2 minutes, until cheese melts. Serve immediately.