BAKED SOUTHWEST PORK CHOPS

BAKED SOUTHWEST PORK CHOPS
6 -8 boneless pork chops
1 tablespoon butter
1 tablespoon avocado oil
1 small red onion (I use the purple because it gives it more flavor), halved and thinly sliced
1 can Campbell’s cream of sweet corn soup
1 small can green enchilada sauce
1 small can chopped green chiles, DRAINED WELL
1 can shopper corn, DRAINED WELL
4 ounces sour cream
1 package Laura Scudder’s green onion dip mix
FRESH ground sea salt and black pepper, to taste
2 large white potatoes, peeled and thinly sliced
sliced mini peppers

  • Generously season pork chops with FRESH ground sea salt and black pepper.
  • Melt butter and avocado oil in skillet over medium high heat.
  • Sear your pork chops in a skillet.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream and enchilada sauce.
  • Fold in the corn and green chilies.
  • Spread half the sauce on the bottom of the baking dish.
  • Top with the potatoes slices.
  • Top with a thin layer of the sauce.
  • Place browned pork chops in the baking dish in a single layer on top.
  • Top with the sliced onions.
  • Pour remaining sauce over the top and spread even.
  • Top with sliced mini peppers.
  • Bake in the oven for about 60 minutes or until potatoes are tender.
  • Serve hot.