Enchilada Chops

Get ready to experience a mouthwatering fusion of Tex-Mex flavors with this Enchilada Chops recipe! Juicy, perfectly seared pork chops are nestled in a rich and zesty red enchilada sauce infused with black beans, sweet corn, and a hint of heat from diced green chilies. Topped with a generous layer of melted Mexican cheese blend and baked to tender perfection, this one-skillet wonder is as vibrant as it is flavorful. Perfect for busy weeknights, this dish comes together in just 45 minutes, combining the bold flavors of enchiladas with the heartiness of pork chops. Garnish with fresh cilantro, a dollop of sour cream, and a squeeze of lime for extra brightness. Serve it straight from the skillet for a warm, comforting dinner that’s sure to impress! Keywords: enchilada chops recipe, pork chops with enchilada sauce, Tex-Mex pork chops, baked pork chops, one-skillet dinner.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Pork chops
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1.5 cups Red enchilada sauce
• 1 cup Shredded Mexican cheese blend
• 1 cup Canned black beans
• 0.5 cup Frozen corn kernels
• 0.25 cup Diced green chilies
• 2 tablespoons Fresh cilantro
• 0.5 cup Sour cream (optional for serving)
• 4 pieces Lime wedges (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the pork chops dry with a paper towel. Season both sides evenly with salt, black pepper, and garlic powder.

Step 3

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove the chops and set aside.

Step 4

In the same skillet, reduce the heat to medium. Add the enchilada sauce, black beans, corn, and diced green chilies. Stir to combine and let simmer for 2-3 minutes.

Step 5

Nestle the seared pork chops back into the sauce mixture in the skillet, ensuring they are partially submerged.

Step 6

Sprinkle the shredded cheese evenly over the pork chops and sauce.

Step 7

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

Step 8

Remove the skillet from the oven and let rest for 5 minutes before serving.

Step 9

Garnish with chopped fresh cilantro. Serve the enchilada chops with a dollop of sour cream and a lime wedge for extra flavor, if desired.

Nutrition Facts

Serving size	1951.6 grams (1951.6g)

Amount per serving	% Daily Value*
Calories	3211

Total Fat 213.80g	274%
Saturated Fat 87.60g	438%
Polyunsaturated Fat 3.00g
Cholesterol 616mg	205%
Sodium 8598mg	374%
Total Carbohydrate 132.40g	48%
Dietary Fiber 25.80g	92%
Total Sugars 28.80g
Protein 185.30g	371%

Vitamin D 51IU	257%
Calcium 2095mg	161%
Iron 17mg	97%
Potassium 3427mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 23.2%

Carbs: 16.6%