Recipe: Southwest Noodles with Salsa Pork (pork chops cut in thin strips, Pillsbury 1990's)

SOUTHWEST NOODLES WITH SALSA PORK

2 tablespoons olive oil or oil
2 tablespoons lime juice
3/4 teaspoon cumin
2 garlic cloves, minced
1 lb. boneless pork loin chops, cut into thin strips
8 oz. (2 1/2 cups) uncooked egg noodles
1 red bell pepper, cut into strips
1 cup Old El Paso Thick 'n Chunky Salsa
1 avocado, pitted, peeled and diced

In medium bowl, combine oil, lime juice, cumin and garlic; mix well. Add pork; toss well. Refrigerate at least 20 minutes to marinate.

Cook egg noodles to desired doneness as directed on package.

Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and marinade; cook and stir 3 to 4 minutes or until pork is browned. Add bell pepper; cook 1 to 2 minutes. Stir in salsa; cook 2 to 3 minutes or until mixture is slightly thickened.

Drain egg noodles; return to saucepan or place in serving bowl. Add pork mixture; toss gently to mix. Top with avocado.

Makes 4 servings (1 1/2 cups each)
Source: Recipe Booklet: Pillsbury Classic Cookbooks #188, October 1996