MEXICAN CHILE PORK CHOPS
Steps:
- In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
- Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
- In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
- Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
- Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
- In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
- In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.
CHILE-GLAZED PORK CHOPS
You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It's that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
- Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.
CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE
These succulent pork chops are perfect for a small dinner party or family dinner at home. If you have the Red Chile Paste and Fresh Tomatillo Sauce made ahead of time, you will have dinner on the table before you know it. I like to serve these with the Shredded Cabbage & Radish Slaw (page 24). Comforting and flavorful-this is sure to become a family favorite.
Yield serves 4
Number Of Ingredients 6
Steps:
- Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
- Serve warm with tomatillo sauce.
- INGREDIENTS
- Pork Chops
- Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
- TECHNIQUES
- Braising the Pork Chop
- Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
- ADVANCE PREPARATION
- The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.
HONEY-GLAZED PORK CHOPS
I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.
Provided by missdap
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
- Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
- While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
- Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
- Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GREEN CHILE PORK CHOPS
Make and share this Green Chile Pork Chops recipe from Food.com.
Provided by Engrossed
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour oil in a large saute pan with a lid.
- Heat over medium high until hot.
- Add pork chops, onions, garlic and oregano.
- Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
- Add the rest of the ingredients and bring to a boil.
- Cover and simmer for 30 minutes or until pork chops are tender.
Nutrition Facts : Calories 377.3, Fat 27, SaturatedFat 8.4, Cholesterol 68.8, Sodium 1280.5, Carbohydrate 14.7, Fiber 3.1, Sugar 7.6, Protein 20
MAPLE - CHILI GLAZED PORK CHOPS
Photo is not the best...but the pork was! We use this recipe in our Lite and Fit Cooking class. NUTRITION Per serving: 180 calories; 6 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 354 mg sodium; 441 mg potassium. Nutrition Bonus: Selenium (47% daily value), Zinc...
Provided by Malinda Coletta
Categories Steaks and Chops
Time 15m
Number Of Ingredients 7
Steps:
- 1. Sprinkle over both sides of pork chili powder and salt.
- 2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
GLAZED PORK CHOPS AND BLISTERED SHISHITOS
This delicious dinner embraces the open flame, pork chops are brushed with a simple glaze of hoisin and chili sauce then grilled them to caramelized perfection. Steamed rice, shredded cabbage, blistered shishito peppers, and a drizzle of sesame-ginger dressing round out the meal.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Whisk together hoisin and chili-garlic sauce. Reserve 2 tablespoons mixture; transfer rest to a resealable bag. Season pork chops on both sides with salt and pepper; add to bag. Let stand, massaging occasionally, 15 minutes (or refrigerate up to 1 day).
- Heat grill to medium-high. Brush grates with vegetable oil. Drizzle peppers with oil; season with salt and pepper. Spread in an even layer over grates and grill, turning once, until charred in places and just tender, 3 to 5 minutes. Transfer to a platter, squeeze lemon over top, and season with flaky salt. Cover grill and return to high heat.
- Remove pork from bag (discarding marinade) and grill, flipping once and brushing occasionally with reserved hoisin mixture, until charred in places and a thermometer inserted into thickest parts registers 140°F, 5 to 7 minutes total. Transfer to platter alongside shishitos. Serve with cabbage, sesame-ginger sauce, and steamed rice.
GLAZED PORK CHOPS
When I was a new mom, I needed tasty, healthy meals I could whip up fast. These juicy chops won me over. Since this is a one-pan dish, cleanup is a breeze, too. -Kristin Tanis, Hatfield, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.
Nutrition Facts : Calories 224 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 754mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
More about "chile glazed pork chops recipes"
GRILLED PORK CHOPS WITH PINEAPPLE-GOCHUJANG GLAZE
From chilipeppermadness.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 652 per serving
- Whisk the marinade ingredients together in a large bowl. You can also use a large sealable baggie or plastic bag.
- Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration. The marinade can be made up to 2 days in advance.
- For the glaze, whisk together the glaze ingredients in a small bowl. Pour them into a small pot and bring to a quick boil. Reduce the heat and simmer for 10-15 minutes, or until the glaze thickens up. Remove from heat and it will thicken even more as it cools.
SWEET CHILI HONEY GLAZED PORK CHOPS RECIPE
From serendipityandspice.com
4.8/5 (4)Servings 4Cuisine [B]American[Br][/B]Estimated Reading Time 3 mins
SMART CHIPOTLE GLAZED PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.ca
QUICK HONEY & GARLIC PORK CHOPS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
DELICIOUS PORK CHOP GLAZE RECIPES TO ELEVATE YOUR COOKING GAME
From cookindocs.com
MAPLE-GLAZED PORK CHOPS | RICARDO
From ricardocuisine.com
BEST CHILE GLAZED PORK CHOPS RECIPES
From alicerecipes.com
HOW TO MAKE EASY BONE-IN OVEN BAKED PORK CHOPS
From homeandplate.com
PORK CHOPS- ANCHO CHILE AND RASPBERRY GLAZE - BIGOVEN
From bigoven.com
PORK CHOPS & CREAMY GREEN CHILE SAUCE • THE WICKED …
From thewickednoodle.com
FIG SPREAD & CHILI GLAZED PORK CHOPS - DIVINA MARKET
From divinamarket.com
HATCH GREEN CHILE PULLED PORK - GARLIC & ZEST
From garlicandzest.com
CHILI HONEY GLAZED PORK CHOPS | COOKING WITH STYLES - CBS NEWS 8
From cbs8.com
CHIPOTLE-GLAZED PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.ca
RECIPE: CHIPOTLE AND HONEY-GLAZED PORK CHOPS - WHOLE FOODS …
From wholefoodsmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #preparation #dietary #low-carb #low-in-something
You'll also love