Ten-minute Mexican pork chops

Instructions

• Heat oil in a large non-stick frying pan set over medium-high heat. Add pork chops and cook until lightly browned on both sides, about 2 minutes per side.

• Push chops to side of pan or remove 1 or 2 to a plate. Add onion to pan and stir to loosen brown bits from bottom of pan. Return any chops and meat juice to pan. Spoon salsa over chops, then add beer. Bring mixture to a boil, then cover and reduce heat to medium-low and cook for 2 minutes. Meanwhile, core and seed pepper, then coarsely chop. Turn chops and spoon sauce overtop. Scatter pepper in pan and continue cooking, covered, for 2 more minutes.

• Remove chops to a plate and cover to keep warm. If sauce needs thickening, boil over high heat, uncovered and stirring frequently, from 2 to 3 more minutes. Taste and stir in honey, if needed. Spoon sauce over chops and squeeze lime juice overtop, if you like. Serve immediately with green beans and mashed potatoes. Store leftovers, covered, in the refrigerator for up to 3 days.