SAUCY SOUTHWESTERN PORK CHOPS

 

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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 nonstick 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.

Notes

This dish has got a mild kick to it. I made it on Friday for lunch for my father and I. I served mine over brown rice. From Light and Tasty.

Categories: Main Dish 
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