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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with a paper towel. Season both sides evenly with salt, black pepper, and garlic powder.
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.
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.
Nestle the seared pork chops back into the sauce mixture in the skillet, ensuring they are partially submerged.
Sprinkle the shredded cheese evenly over the pork chops and sauce.
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).
Remove the skillet from the oven and let rest for 5 minutes before serving.
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
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 8598 mg | 374% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.8 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2095 mg | 161% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3427 mg | 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.
