Mexican Pork Chops

1 onion, chopped
2 pork chops
1 8-ounce can tomato sauce
1/2 can water
cumin, garlic and chili powder, to taste
flour tortilla
shredded cheese

Brown onions in olive oil and spices.

Add pork chops and brown on both sides.

 

Remove pork chops to well-oiled baking dish. Add tomato sauce, water and more spices to onions and simmer for a while. I just kept adding cumin and garlic and (very carefully) chili powder until it tasted Mexicany. You could also use taco seasoning, I guess.

Top chops with tomato sauce, and bake at 400 degrees for about 15 minutes.

While the chops are baking, heat the tortillas in a little olive oil. I like mine to get kind of crispy, but that's optional.

Check to make sure that the pork chops are cooked all the way through, then slice or cube them. (I sliced for me and cubed for Peeper and for leftovers.)

Serve on tortillas.

With cheese. (I used what was left of the taco flavored cheese from the other day, plus regular old cheddar. Monterey jack or anything else Mexican flavored would be good, too.)

Meat on a fork!

Meat on a fork!

Mexican pork, served right on a fork!

Meat on the floor!

Meat on the floor!

I can't take much more of this meat on the floor!

Lucky she's cute!

Lucky she's cute!

She's a little toot, so she's lucky she's cute!

I'm thinking you could serve this over rice instead of on tortillas, and that if you're not a pork person, it should work just as well with chicken breasts or even beef.