Tex-Mex Chops

4 boneless loin chops (1 pound)
1 tablespoon vegetable oil
1 1/2 cups bottled chunky salsa
1 (4 ounce) can diced green chiles
1/2 teaspoon ground cumin
1/4 cup grated Cheddar cheese

Heat oil in heavy skillet over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chiles and cumin to skillet. Lower heat. Cover and barely simmer for 8 minutes. Uncover.

Top each chop with 1 tablespoon cheese. Cover and simmer an additional minute, until cheese melts. Serve immediately.

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