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Tex Mex Pork Chops with Sauteed Vegetables
and enchilada sauce

Active: 40 minTotal: 40 min

With classic enchiladas as inspiration, this paleo-friendly meal features sauteed vegetables and an easy, flavorful homemade enchilada sauce.
Smarts: It takes a bit more time, but cooking the zucchini and carrots separately will insure that they are cooked just right and will maximize the flavor of each vegetable.

Ingredients

Servings:
4
Metric
Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
  • Cumin, ground - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 4 Tbsp
  • Stock, any type - 1 cup
Tex Mex Pork Chops with Sauteed Vegetables:
  • Carrots - 1 lb, chopped
  • Zucchini - 1 lb, chopped
  • Onions, medium - 1, diced
  • Pork chops, boneless - 4
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Lime juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together. Taste and season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
  2. Carrots / Zucchini / Onions - Prep as directed. Store carrots in one container. Combine zucchini and onions in another container. (Can be done up to 5 days ahead)
  3. Pork chops - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Green onions - Chop green onions, combining green and white parts.

Make

  1. Heat a large skillet over medium-high heat. Add first portion of oil (for pork) and then carrots with some salt. Saute until carrots are very tender, 7 to 8 minutes. Transfer carrots to a large mixing bowl and return skillet to heat.
  2. To heated skillet, add second portion of oil (for pork) and then onions and zucchini with some salt. Saute until onions and zucchini are very tender, ~5 minutes.
  3. Add onions and zucchini to the bowl with the carrots. Stir in green onions and lime juice.
  4. Return skillet to medium-high heat. Add third portion of oil (for pork) and then pork chops. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  5. Transfer pork to a cutting board and let rest, covered, for 5 minutes.
  6. If enchilada sauce was made ahead, reheat in the microwave.
  7. Slice pork and drizzle enchilada sauce over top. Serve with vegetables on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 29 reviews

Loved this. My daughter helped me prep, so it was fun (I also chose to do this on a Saturday as many comments were about heavy prep). It would be a lot for a weeknight without prep. I will definitely make this again. Young kids (4 & 5) didn't like it. 13 year old, hubs and I did.

By: Kimberly
Posted: Jan 26, 2020
Diet: Gluten-free

I was actually surprised by how much I enjoyed this casserole. We usually have meat with every meal, but I personally didn’t miss it here. There is a lot of prep work with this, so please keep that in mind. I adored the enchilada sauce. This recipe made it to my favorites list!

By: Amity
Posted: Jan 07, 2020
Diet: Original

I ended up adding chicken and avocado after reading other people's reviews. This was good, but not great. It also ended up taking an hour to prep and cook the vegetables and chicken so if I had planned ahead of time this could have been thrown together faster. Wasn't a fan of the tortillas - felt like they just got soggy.

By: Gayle
Posted: Jan 02, 2020
Diet: Original

After reading the reviews I made some pretty big changes - added black beans, used canned enchilada sauce (sorry!!😊) and added avocado...

By: Jill
Posted: Dec 30, 2019
Diet: Original

Pretty quick and easy. Would serve with refried beans and rice. Topped with olives and wished we had avocado.

By: Emily
Posted: Dec 19, 2019
Diet: Original

I wanted the sauce to be a little different than it was. It was very heavy on the chili powder so it tasted like chili and I wanted it to taste more taco-y. But it was good! Had some leftover bbq pork from last week and added this in to the first layer... and then one serving ended up being a little too much food for me! Cooked it in an 8x10 casserole dish and it fit perfectly.

By: Kathryn
Posted: Dec 18, 2019
Diet: Original