Recipe from Karina of TX

2 cups of boneless pork chops

1/2 cup of stewed tomatoes

1/2 can of tomato sauce

2 Mexican squash or 1 Cabbage 

1/2 cup of white onion

1 tsp garlic powder

1 tsp cumin powder

1 tsp black pepper

salt (to taste)


Cut the pork chops into 1/2 to 1-inch pieces.  Then brown the pork chops.  Add in a little water to keep the meat moist.  Then add in the white onion.  When the pork chops are fully cooked, add in the stewed tomatos, the tomato sauce, and the seasonings.  Bring the mixture to a boil then cover it and allow it to simmer for 15 minutes.  Cut a squash into thin round slices or shred a cabbage.  Then add the shreds or slices to the pork chops and allow the mixture to simmer for another 15 to 20 minutes.  Be sure to keep the mixture covered while simmering so that the veggies and pork will soften as they cook.  If needed add 1/2 cup of water so that veggies will be at least half way submerged in the sauce to absorb flavor.  Serve with white or Spanish rice.  Enjoy!