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Saucy Southwestern Pork Chops

This recipe was an instant hit with my husband! It combines green chilies and enchilada sauce to give the chops a zesty southwestern kick. —Jeannette Mitchell, Frederic, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    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

  • 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.
Nutrition Facts
1 each: 439 calories, 14g fat (6g saturated fat), 96mg cholesterol, 861mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.
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