- 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
- Pat pork chops dry with paper towels. Sprinkle chili powder on both sides of pork chops.
- 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.
- 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.
- 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