Salsa Pork Chops

6 boneless pork chops
4 T butter (1/2 stick)
salt and pepper
fajita seasoning
1 cup heavy cream
1 cup salsa
Lime wedges

Flatten pork chops between two sheets of plastic wrap; season with salt, pepper and fajita seasoning on both sides. Melt butter in skillet; saute pork chops over medium-high heat a few at a time for 2-3 minutes on each side. Remove chops from skillet and keep warm. Add cream and salsa to skillet, stir well. Return chops to skillet and cover with sauce. Squeeze lime over each chop before serving.

Serves: 4-6

From Suzanne Somers' Fast and Easy cookbook; Level One - Protein/Fats

Pork Chops with Mushroom Sauce

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.