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Saucy Southwestern Pork Chops Recipe

“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.
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.