Recipe - Mexicali Chops

4 Pork chops
1 tablespoon Oil
1 cn (14.5oz) tomatoes; cut up,
undrained
1 Clove garlic; minced
1 teaspoon Cumin
One half pound Velveeta Mexican pasteurized
process cheese spread with
Jalapeno pepper; cut or sliced up
Peeled avocado slices

Brown chops in oil; drain. Combine tomatoes, garlic and cumin; pour over
chops. Cover; simmer 35 to 40 minutes, or until done, turning occasionally.
Top chops with Velveeta Mexican cheese spread; continue heating until
melted, stirring occasionally. Top with avocados just before serving. 4
servings.

Variation: Omit avocados

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.