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Tex Mex Pork Chops with Sauteed Vegetables
and enchilada sauce

Active: 40 min Total: 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.


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


  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.

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  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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