Mexican Shells & Pork Chops

Ingredients

• 1.3 lb pork chops bone-in
• 1  bell pepper green chopped
• 1 Tbsp oil 
• 1 cup taco bellâ® & chunky salsa thick
• 12 oz velveeta shells & cheese dinner 
• 2 cups water 

Equipment

• frying pan

Directions

1. Heat oil in large skillet on medium-high heat.
2. Add chops; cook 5 to 6 min. on each side or until done (145F).
3. Remove from skillet; cover to keep warm.
4. Add salsa and water to skillet; bring to boil.
5. Stir in Shells and peppers. Cook on medium heat 10 min. Stir in Cheese Sauce; top with chops. Cover. Simmer on low heat 5 min. or until heated through.