Southwestern Pork Chop Skillet

Southwestern Pork Chop Skillet

1 bag diced/cubed potatoes (such as Ore-Ida Roasted)
4 pork chops, 1/2-inch thick
2 Tbsp. chopped cilantro
2 scallions, thinly sliced
1/2 green pepper, sliced
1 16 oz. container of salsa
Sour cream (optional)
Avocado, peeled and sliced (optional)

Add potatoes and pork chops to skillet. Cook for 2-3 minutes on each side on medium-high heat.
Add cilantro, scallions, green pepper and cook for 1-2 minutes. Top with salsa. Reduce heat to low and cover.
Cook for 12-15 minutes or until pork is no longer pink in center.
Serve with sour cream and avocado (optional, but definitely recommended).

Serves 3-4

This dish is really easy and really yummy. Don't scrimp on the sour cream and avocado. They definitely add a lot. Be careful not to let the potatoes burn when the skillet is on the higher heat - don't let them stay in one place too long.

My rating is a 8.5 out of 10
Mark's not here right now, but I think he'd give it around a 7.5 or 8 out of 10

Try it!