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Saucy Southwestern Pork Chops

Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

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
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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

  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.

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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