MONTEREY PORK CHOPS

This recipe is from A Taste of Tradition, Valley View Women's Club, Peg Conway, pg.33

You will need:
4-5 Pork Chops
1 15oz can Tomato Soup
1 can Diced Chilies
1 cup shredded Jack Cheese

Brown pork chops in large skillet. Pour soup and chilies over the top. Cook covered on low heat for about 45 minutes or until meat is done in the center. Sprinkle cheese over the top and cover for another 5 minutes or until cheese is melted. Great served with rice.

My thought and opinions: My hubby loved this dish. He said this is definitely his thing! I on the other hand did not really care for the Monterey Pork Chops. I realized I don't like the texture of diced chilies, melted cheese and rice combined.

-Neisi