Pork Chops Ole
Get ready to spice up dinnertime with "Pork Chops Ole," a flavorful dish that brings a Tex-Mex twist to classic pork chops. These juicy chops are first seared to perfection, then smothered in a zesty tomato-chili sauce made with diced tomatoes, green chilies, and a warm blend of cumin, chili powder, and paprika. Topped with melted Cheddar cheese and optional fresh cilantro, this baked masterpiece is bursting with savory, smoky, and mildly spicy flavors. Perfect for weeknight dinners or family gatherings, "Pork Chops Ole" is easy to prepare in under an hour and pairs beautifully with rice, tortillas, or your favorite sides. Make this bold and satisfying recipe a staple in your mealtime rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes with green chilies
- 8 ounces tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat.
Season the pork chops on both sides with salt, black pepper, and a sprinkle of chili powder (from the chili powder amount listed in ingredients).
Sear the pork chops in the skillet for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced tomatoes with green chilies and tomato sauce to the skillet, stirring to combine.
Sprinkle in the ground cumin, remaining chili powder, paprika, and salt. Bring the mixture to a simmer and cook for 5 minutes.
Transfer half of the tomato-chili mixture into the bottom of a 9x13-inch baking dish, spreading it evenly.
Place the seared pork chops on top of the tomato mixture in the baking dish.
Pour the remaining tomato-chili mixture over the pork chops, ensuring they're fully coated.
Cover the baking dish with foil and bake for 20 minutes in the preheated oven.
Remove the foil and sprinkle shredded Cheddar cheese over the pork chops.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro, if desired, and serve warm with rice or tortillas on the side.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.1 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2620 mg | 56% | |
*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.
