Tex Mex Chops

4 boneless loin chops
1 tablespoon vegetable oil
1-1/2 cups bottled chunky salsa
4 ounce can diced green chilies
1/2 teaspoon ground cumin
1/4 cup grated sharp cheddar cheese

Heat oil in heavy skillet over medium high heat.
Brown chops on one side about 2 minutes then turn.
Add salsa, chilies and cumin to skillet.
Lower heat then cover and barely simmer for 8 minutes then uncover.
Top each chop with 1 tablespoon cheese then cover and simmer an additional
minute until cheese melts. Serve immediately.

Source:
http://www.grouprecipes.com/56950/tex-mex-chops.html