Season chops with salt and pepper on both sides. Heat a large skillet over medium heat.
Add olive oil. As soon as oil is hot (about 30 seconds) add chops. Sear on both sides until browned. About 5 minutes per side.
Pour soup and salsa into skillet in the spaces between the chops. Scatter velveeta over the top.
Stir to combine all sauce ingredients. Simmer until velveeta melts, stirring frequently.
Turn chops to coat in sauce. Reduce heat to medium low. Cover. Simmer 10 minutes stirring occasionally.
Serve over mashed potatoes or rice with a side of steamed broccoli or crisp salad. Enjoy!