Trim bone and fat from chops. Cut meat into 1/2-inch cubes. In skillet, heat oil; fry pork over high heat, turning, until browned; lower heat to medium. Add onion and 1/2 cup almonds; cook, stirring, until onion is tender. Add chili sauce, chocolate and 1/2 of the tomato sauce; heat, stirring, until chocolate melts. Add Tabasco to taste. Fry tortillas in oiled skillet until they begin to crisp. Remove to paper towels. Spoon pork mixture onto tortillas; roll up and place in baking dish, seam sides down. Bake 15 minutes at 400 degrees. Stir sour cream; spoon in strips over tortillas. Dollop remaining tomato sauce over sour cream strips. Sprinkle with almonds. Bake 5 minutes longer or until hot through.
Calories 398; Fat 23 g; Sat Fat 7.2 g; Mono Fat 11.3 g; Poly Fat 3 g; Protein 29 g; Carb 20 g; Fiber 3 g; Cholesterol 88 mg; Sodium 589 mg; Calcium 129 mg; Potassium 844 mg; Vitamin E 4.9 mg* ;