PORTOBELLO PORK CHOPS

4 bone-in pork rib or loin chops, 3/4-inch thick
1 1/2 cups mild chunky salsa
1 cup chopped Portobello mushrooms
1 cup shredded cheddar cheese
2 tablespoons maple syrup
1/4 cup snipped fresh parsley

Heat oven to 375 degrees F.

Trim fat from chops.

Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa.

Combine Portobello mushrooms, cheddar cheese, and maple syrup in a medium bowl. Spoon over chops.

Bake, uncovered, for 25 to 30 minutes.

Sprinkle with parsley. Serve chops with salsa mixture.

Servings: 4
From: Michael Holowis
Source: National Pork Board