Slow Cooker Red Enchilada Pork Chops Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality red enchilada sauce that you enjoy eating on its own. The sauce is the backbone of this dish, so a brand with a balanced tomato-chili flavor will shine. If the sauce is too thick, you can thin it with a splash of chicken broth or water, but you likely won't need to.

If you prefer a thicker sauce at the end, remove the pork chops and keep them warm, then simmer the sauce on the stovetop or in a small saucepan until it reduces to your liking.

Alternatively, you can stir in a slurry of cornstarch and water to thicken it quickly. Just be sure to return the pork to the sauce before serving.

Variations

• Spicy kick: Add 1/2 teaspoon of cayenne pepper or a minced chipotle pepper in adobo sauce to the sauce before pouring over the pork. This adds a smoky heat that complements the chili powder.
• Green enchilada version: Substitute the red enchilada sauce with green enchilada sauce for a tangy, tomatillo-based flavor. The cooking time and method remain the same.
• Add beans and corn: Stir 1 cup of drained black beans and 1 cup of frozen corn into the slow cooker along with the sauce. This stretches the dish and adds texture and sweetness.
• Cheese topping: During the last 30 minutes of cooking, sprinkle 1 cup of shredded Monterey Jack or cheddar cheese over the pork chops. Cover and let the cheese melt into the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pork will continue to absorb flavor from the sauce, making it even more delicious the next day.

Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water or broth if the sauce has thickened too much.

This recipe is naturally make-ahead friendly. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You can also cook the pork fully, let it cool, and store it in the refrigerator for up to 4 days. Reheat gently before serving.

Serving ideas

Serve the pork chops with plenty of the red enchilada sauce spooned over the top. The sauce is delicious over rice, quinoa, or mashed potatoes, and it also works well as a topping for tortillas or cornbread. A simple side of sautéed greens or a crisp salad would balance the richness of the dish.

For a complete meal, set out warm flour or corn tortillas, a bowl of sour cream, and some sliced avocado or fresh cilantro.

Let everyone build their own plate, spooning the pork and sauce into tortillas or over rice. This dish also pairs nicely with refried beans or Mexican rice, making it a satisfying and comforting dinner.

Frequently asked questions

Recipe card

Slow Cooker Red Enchilada Pork Chops

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 4 boneless pork chops (about 1 1/2 lb total)
• 1 medium yellow onion, diced
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 cups red enchilada sauce

Instructions

1. Place the pork chops in the bottom of a 5 to 6 quart slow cooker, arranging them in a single layer, slightly overlapping if needed. Scatter the diced onion evenly over the top of the pork chops.
2. Sprinkle the chili powder and ground cumin evenly over the onions and pork chops. Use your fingers or a spoon to gently rub the spices into the surface of the meat and onions so the flavor coats everything.
3. Pour the red enchilada sauce over the seasoned pork chops and onions. Tilt the slow cooker slightly to distribute the sauce, or use a spoon to make sure the sauce covers most of the meat. It's okay if some pork isn't fully submerged.
4. Cover the slow cooker with the lid and set it to low. Cook for 6 to 7 hours, until the pork chops are fork-tender and easily pull apart. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
5. After 6 hours, use an instant-read thermometer to check the internal temperature of the thickest pork chop. It should read at least 145°F (63°C). The meat should also shred easily with a fork. Let it rest for 3 minutes before slicing.
6. Turn off the slow cooker and let the pork chops rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
7. Using tongs, transfer the pork chops to a serving platter or individual plates. Spoon the red enchilada sauce and onions over the top. Serve hot, with rice, beans, or tortillas on the side if desired.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

40 g

Carbohydrates

12 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.