Enchilada Chops

photo by jessymroberts

- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
3
ingredients
- 6 boneless pork chops, thin cut
- 1 (10 ounce) can hot enchilada sauce (I used Old El Paso Hot)
- 1 cup monterey jack cheese (shredded)
- 1⁄4 cup onion (finely chopped)
directions
- Lay pork chops in baking dish and cover with the enchilada sauce.
- Bake uncovered at 350 for 20 minutes.
- After 20 min with chops in the oven, turn them in the sauce and bake 10 more minutes.
- Turn off the oven and remove baked and coated chops from the dish and place on a platter.
- Cover with finely chopped onions and shredded cheese and put them back into the warm oven just to melt cheese.
- Serve and enjoy.
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Reviews
-
My wife was skeptical. She said the sauce would make everything sour and they would suck! I used a can of las palmas that was already in the cupboard and followed the instructions. I was scared at first but my wife was the first to say it was really good and my daughter took the leftovers for lunch to school. Great recipe!
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We really liked these! There are so many possibilities! I used recipe#71916. I had more time to cook, so I simmered these on the stove (covered) for about an hour turning occasionally. I sauteed the onions and browned the pork chops before simmering. I served this over rice and black beans. This one is officially in the pork chop rotation! Made for Spring PAC 2009.
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