- 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
- 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 until blended. Serve with pork and rice. Garnish with remaining olives. Yield: 4 servings.
Originally published as Saucy Southwestern Pork Chops in Light & Tasty April/May 2007, p31
This recipe pairs well with a sweet white wine.
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Reviewed Oct. 31, 2011
I didn't have green pepper but I don't think you would need it. Good recipe.