2  1" thick lean butterfly or loin pork chops
1  4 .5 ounce can whole mild green chilies, drained
1  cup salsa (mild or hot—you choose)

Brown chops in non stick fry pan. Pour salsa over chops. Put one chili on each chop. Cover and simmer on low heat until chops are cooked through (about 30-45 min). 

This works well with boneless, skinless chicken breasts too and cooks in less time. Add no other seasoning to either one. This is easy to enlarge too. Just add more meat, salsa and chilies. Yummy!