Tex Mex Pork Chops with Sauteed Vegetables
and 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.
- 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
- 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
- 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)
- 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)
- Pork chops - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Green onions - Chop green onions, combining green and white parts.
- 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.
- 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.
- Add onions and zucchini to the bowl with the carrots. Stir in green onions and lime juice.
- 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.
- Transfer pork to a cutting board and let rest, covered, for 5 minutes.
- If enchilada sauce was made ahead, reheat in the microwave.
- Slice pork and drizzle enchilada sauce over top. Serve with vegetables on the side. Enjoy!
Very good!0 Helpful
2 people loved it and the 3rd did not. 2 teens helped prep so it was okay for a weeknight. 2nd time- Really tasty!0 Helpful
Very tasty! I added shredded chicken like others suggested, but honestly it didn't even need it.0 Helpful
Yummy. Would enjoy slightly stronger / spicier flavors, but was good overall.0 Helpful
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.0 Helpful
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!0 Helpful