Pork Cutlets with Mexicale Salsa

Scrumptious new favorite to share! 4 large center cut (no bone-in) Pork Chops pounded thin, season with garlic salt, black pepper, onion powder, cumin. Place in a non stick baking dish with 1/4 cup vegetable broth and bake at 400 F for 20 minutes. Remove from oven.  In a skillet, add one can diced tomatoes (10 ounces), one small can kernel corn (drain juices), one tablespoon Tex-Mex seasoning, 2 tablespoon BBQ sauce (any type) on low heat and simmer 10 minutes. Place Pork Cutlets onto a plate, spoon on salsa and dig in!

Yum-o (can garnish with chopped fresh cilantro if desired).

We love this dish with sauteed spinach. Enjoy with your favorite side dish.

Cheryl “Cheffie Cooks” Wiser.