Last weekend I attended a ladies retreat at our Bible camp. (To read more about the retreat, visit my devotional blog here.) The food was delicious, and the camp manager and his wife are always willing to share their recipes.
The first recipe I would like to share with you is Creamy Tex Mex Pork Chops. It comes from a Suzanne Somers Cookbook.
Creamy Tex Mex Pork Chops
4 boneless pork chops
salt and freshly ground pepper
2 teaspoons tex mex seasoning blend (or fajita seasoning)
4 tablespoons unsalted butter
1 cup heavy cream
1 cup salsa (drained)
lime wedges
Pound pork chops til 1/2 inch thick. Season each chop with salt, pepper, and 1/4 teaspoon tex mex seasoning blend. Turn chops over and season again. Heat butter in a large skillet over medium heat. Add pork chops to pan. Saute for 2 1/2 minutes. Turn chops over and cook for an additional 2 minutes. Remove from pan and transfer onto a serving platter. Cover with foil to keep warm. Add cream and salsa to saute pan. Bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Squeeze lime juice over chops and serve.
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2 comments:
Oh, I wish it didn't have cream in it! I'm sure it's good, tho!
Why no cream? Because of the fat? Suzanne Somers is more into healthy eating the low-carb way. Cream, being a natural food, would be in that category. It's hard when the low fat/low carb lifestyle and ideas collide! It seems strange, but we're all made differently.
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