4 Pork chops
1 Jar Pure Hatch Green Chile (heat level of your choice)
1 can Cream of Mushroom soup
1 to 2 Cups Rice
Prepare your rice as directed. While it is cooking.
Brown Pork chops in a little olive oil in a large skillet. Put a spoonful of Chile on top of each chop and about 1/4 c. Water in bottom of the pan cover and let simmer for 10-15min. To tenderize the meat.
In a bowl pour remaining Chile from jar, cream of mushroom soup and 3/4 can of water. Stir until well blended. Pour over pork chops, simmer covered on low heat flipping chops often, until meat is tender.
Serve over rice.