Ingredients
- 4 boneless ribeye (rib) pork chops (3/4-inch thick)
- 2/3 cup tomatoes (and herb dressing, nonfat)
- 1 teaspoon jalapeno pepper sauce
Directions
- Season chops with salt and pepper and brown in a non-stick skillet over medium high heat, 2 minutes per side; add dressing and pepper sauce to pan; cover and simmer for 8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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