8-10 ounces uncooked pasta
1 1/2 pounds lean pork chops (1 per person)
1/2 cup milk
1/2 pound processed cheese
1-3 chipotle peppers, canned in adobe sauce
tomatoes to garnish
fresh parsley, chopped to garnish
Cook pasta according to package directions. Drain and keep warm.
Brown chops in a small amount of oil until browned on all sides and the juices are browned in the bottom of the pan. Remove chops and keep warm.
Over medium heat, add milk to the frying pan and stir to loosen drippings from bottom. Cut cheese into chunks and add to the pan. Stir to melt cheese. Slit sides of peppers and remove seeds. Chop peppers and add to cheese sauce. Add more or less peppers to taste. Add 1-2 spoons of sauce from the chilies to the cheese sauce (to taste).
To serve, place warm chop on a bed of warm pasta and spoon with peppery cheese sauce. Garnish with fresh chopped tomatoes and snipped parsley. Recipe serves 6.
Cut pork chops into bite size pieces and brown. Add milk and cheese to the chops. When cheese is melted, add chopped peppers and sauce to taste. Add pasta and toss to coat. Serve hot.
Try substituting cooked rice for the pasta.