Rüstem Mahallesi Bozavlu Mevkii No: 44/1 Urla-İzmir / TURKİYE
+90 232 262 78 06
Enchilada - Style Skillet Pork Chops


  • Four 5 to 6 ounce Boneless Pork Loin Chops, cut 3/4 inch thick
  • 1 teaspoon chili powder
  • 1 tablespoon canola oil
  • 1 10-ounce can enchilada sauce
  • 1 8-ounce can tomato sauce
  • 1/4 cup sour cream
  • 1 cup finely shredded cheddar or Monterey Jack cheese (4 ounces)
  • Sliced green onion and/or chopped pitted black olives, for garnish
  • Cooked rice

Cooking Directions:

  1. Pat pork chops dry with paper towels. Sprinkle chili powder on both sides of pork chops.
  2. Brown chops in hot oil in large skillet over medium-high heat about 2 minutes on each side or until lightly brown. Remove chops from skillet; discard fat drippings.
  3. Carefully add 1/4 cup water to skillet. Return skillet to heat and scrap brown bits from bottom of skillet. Stir in enchilada and tomato sauces; add chops. Turn chops over to coat with sauce. Cover and very gently simmer over low to medium-low heat for 2 to 4 minutes or until instant-read thermometer inserted near centers reads 145° F. Transfer chops to a shallow serving bowl; loosely cover with foil.
  4. Stir sour cream into sauce in skillet. Bring mixture to boil. Immediately remove from heat and pour sauce over chops. Sprinkle with cheese. Cover with foil about 1 minute or until cheese begins to melt. Garnish with green onion and/or olives. Serve with cooked rice.

Recipe Nutrition Overview

  • Per Serving
  • Calories 400
  • Total fat 21g
  • Saturated fat 9g
  • Cholesterol 94mg
  • Sodium 877mg
  • Carbohydrate 3g
  • Fiber 1.0g
  • Protein 45g