Saucy Southwestern Pork Chops

One of our retirement goals is to cut down the times that we eat out. We look for new recipes a lot because we eat in more frequently when we have a plan. We had these pork chops for supper tonight, and boy, were they good! The recipe comes from the May 2007 edition of Taste of Home’s LIGHT AND TASTY magazine.




4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)

1/4 t. pepper

2 t. olive oil, divided

1 can (14 1/2 ounce) diced tomatoes

1 can (4 ounces) chopped green chilies

1/3 c. water

2 T. enchilada sauce mix* (see note below)

4 T. sliced ripe olives, divided

1 small green pepper, cut into eight rings

2 c. hot cooked rice


Sprinkle pork chops with pepper. In a large, non-stick skillet coated with non-stick cooking spray, cook chops in 1 t. 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 two T. olives. Bring to a boil. Reduce heat; simmer, uncovered, for three minutes. Return the 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.

* I make my own taco seasoning because the hubby isn’t supposed to have salt, and 2 T. of this worked well in the recipe above. Here’s all you need:

2 T. chili powder

1 t. ground cumin

1 crushed garlic clove




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May 2007
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