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Braised El Paso Sirloin Chops recipe

Southwestern braised chops with gardenvegetables. Complete this meal with corn muffins and a greensalad.

Recipe: Braised El Paso SirloinChops

4 pork sirloin chops, 3/4-inch thick
1 teaspoon vegetable oil
1 large onion, sliced
Salt, pepper, chili powder to taste
1/2 cup water
3 zucchini, sliced 1/4-inch thick
2 cups frozen corn, thawed
2 large tomatoes, cubes
1 green pepper, cut in strips or 1/4 cup sliced green chilies
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

  • Heat large nonstick skillet over highheat. Brush chops with vegetable oil and brown chops over medium-highheat.
  • Add onion to pan; season chops with salt,pepper and chili powder. Add water. Cover; cook over medium-lowheat for 50 minutes. (Add water if needed).
  • Layer zucchini over chops; top with corn.
  • Combine tomatoes, green pepper, olivesand seasoning; spoon over corn. Cover; cook 10 to 15 minuteslonger or until chops and vegetables are tender.

    Serves 6.

    Nutrition Facts: Calories 278 caloriesProtein 29 grams Fat 10 grams Sodium 653 milligrams Cholesterol75 milligrams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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  • Comments

    1 Comment


    I ve yet to find a meat that doesn t become nice and tender after braising Sirloin was no exception. I too, thought that it might be a tad too lean to use for that purpose, but the steak turned out amazing! I’m Sonia!, the seasoned home cook behind this healthy living blog with a strong paleo flavor. Want to get a better taste of what I’m all about? By all means, be my guest!

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