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Saucy Southwestern Pork Chops

“This recipe was an instant hit with my husband!” writes Jeannette Mitchell. The Frederic, Wisconsin reader combines green chilies and enchilada sauce to give them a great southwestern kick.

4 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
1 large onion, halved and sliced
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons enchilada sauce mix
4 tablespoons sliced ripe olives, divided
1 small green pepper, sliced into eight rings
1/2 cup reduced-fat sour cream
2 cups hot cooked rice

Directions

Sprinkle pork chops with pepper. In a large nonstick skillet coated
with cooking spray, cook chops in 1 teaspoon oil over medium heat
for 2-3 minutes on each side or until browned. Remove and keep warm.
In the same skillet, saute onion in remaining oil until tender. Stir
in the tomatoes, chilies, water, sauce mix and 2 tablespoons olives.
Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Return chops to the pan; top with green pepper rings. Cover and
simmer for 9-12 minutes or until meat is tender.
Remove chops and pepper rings; keep warm. Stir sour cream into sauce

2 of 2

Saucy Southwestern Pork Chops (continued)

Directions (continued)

until blended. Serve with pork and rice. Garnish with remaining
olives. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 3/4 cup sauce and 1/2 cup rice equals 439 calories, 14 g fat (6 g saturated fat), 96 mg cholesterol, 861 mg sodium, 40 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.