Monday, February 24, 2014

Pork Chops in the Red

Pork chops can be a hit or miss.  Looking for an easy to cook, juicy pork chop, well here you go.  Pork Chops in the Red are chops cooked in enchilada sauce and spices in the oven, that's it!  Told you it was simple.

Bringing southwest flavor to your meal without being overpowering, we love the recipe.  It comes from a Sedona recipe book my parents purchased for me on their Arizona trip.  If you enjoy the flavors of the southwest try another recipe from the book, Taco Potatoes posted on January 31st, 2014.

These easy juicy chops are perfect for a dinner when you just want to pop some meat into the oven.  Then pull together a basic side like rice, potatoes, or pasta as a base to pour the sauce (and there's a lot of extra) on and serve with the pork chops.  We prefer the mild enchilada sauce since it has kick without knocking you over and still allows you to taste the meat.  But those of you out there with spice tolerance go ahead and kick it up a notch, and experiment with adding southwest flavor to your pork chops. 

4 Pork Chops
1 can (15oz.) Enchilada Sauce
1 tsp dried Oregano
1 tsp ground Cumin
Garlic Powder to taste 

1. Place pork chops in a single layer in a baking pan.
2. Pour sauce over all the pork chops.  Sprinkle oregano, cumin and garlic powder evenly over chops.
3. Cover tightly with foil and bake in 350 degree oven for 1 hour or until chops are thoroughly cooked.
4. Serve with pan drippings spooned over each chop.

No comments:

Post a Comment