Green Salsa Pork

This is a fantastic weeknight meal because it's quick, easy, and tasty (and LOW CARB)...and with only 3 ingredients, you really can't go wrong. Josh and I enjoyed this with some roasted asparagus last night...from raw to table in under 30 minutes. Let me know if you like it when you try it. BE WARNED: DEPENDING ON THE HEAT OF YOUR GREEN SALSA, THIS CAN BECOME QUITE SPICY!
Green Salsa Pork Chops

6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)

1 Jar (ish) Green Salsa

1 Cup Mozzarella Cheese

Salt and Pepper (these don't count in the ingredient count)

Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.

After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.

After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.

After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.

Enjoy...See 25 minutes, including prep! I'm awesome, right?