Mexican Pork Chops for Two with Pan Fried Potatoes and Cheddar Cheese

Ingredients

• 1 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 boneless pork loin chops (1/2 inch thick)
• 1 tablespoon olive oil
• 1-15oz. jar of salsa (medium or hot – you decide)
• 1 teaspoon powdered cocoa
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh Italian Flat Leaf Parsley
• 4 green onions, chopped

Directions

1. Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
2. In a separate bowl, combine the salsa, cocoa and cinnamon; and pour it over the pork. Bring sauce to a simmer uncovered, for about 10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with parsley and green onion.
3. Serve with pan-fried potatoes

Pan-fried potatoes

4 Russet potatoes (sliced thin or shredded)
1 medium onion sliced
1 clove garlic sliced
¼ cup of olive oil
Salt and pepper

1 Cup of White Cheddar Cheese – shredded
1 green onion – chopped

Heat the oil in a large frying pan – medium/high heat. Add the potatoes and fry until almost golden. Then add the onion and garlic and season with salt and pepper to your liking. Fry until potatoes are darker and onions are cooked. Divide the cheddar cheese over both servings of potatoes – garnish with the chopped green onion and serve with the Mexican Pork Chops.

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