Pork Chops in Green Enchalada Sauce

Kitchen Chase, Keeping Meals simple, Keeping you Satisfied

One thing that I've always enjoyed is to find a bargain! Quality, but never have to pay retail if possible. Such bargains are available everywhere if you'll only look.

Last weekend I found myself at a garage sale and purchased a very nice G/E refrigerator for the garage. I'd been desiring one for the last 18 months in my new lake front home, and while they can be found most any weekend, it's important to make sure you're not buying someone elses problem. Here is Arizona it's obviously very HOT in the summers and we cook out doors quite a bit, so an extra fridge is very useful for storing the bargain meats from the market. One such Bargain I recently found where Pork Chops. Large, thick and 99 cents a pound. I bought 5 lbs which was about 12 of these baby's. I froze them 3 to a zipper lock bag so as to use at my pork chop desire!

Here's a very simple idea sure to please. Thaw out those frozen pork chops. (I like the ones with the bone in)

In a large skillet, brown both sides, salt and pepper.

2 tbls. Olive Oil.
2 cups of chicken stock (I make it with Kangen H20 and Knors chicken bullion)
3-6 medium sized Potatoes, scrubbed with the skins left on and cut into large chunks.
1 large can of Green enchilada salsa
1 medium onion cut into large chunks and sauteed in the same pan as the pork chop.
1 small can of chopped green peppers.
couple of Bay Leafs, little oregano, and let it simmer.

Simply saute the Pork Shops in the Olive Oil, both sides. Saute the onion. Add chicken stock to a crock pot, the sauteed pork chops, the sauteed onion, add the large can of green enchilada salsa and potatoes. Make sure to cover the chops and potatoes with enough extra chicken broth. Put the cover on and crock pot on high till meat is tender, about 4 hours.

Serve in a bowl with some fresh warmed flower tortillas, or roll up for a burro, Yummy