Pork Chops Mexicana

1. 1

   Cook chops in large non-stick fry pan sprayed with cooking spray on medium-high heat 2 to 3 min.

2. 2

   on each side or until browned on both sides.

3. 3

   Mix peanut butter, tomatoes, cocoa and cinnamon; spoon over chops.

4. 4

   Reduce heat to medium-low; simmer 5 min.

5. 5

   or until chops are no longer pink in the centres and sauce is thickened, turning chops over and stirring sauce after 3 min.

6. 6

   Sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.