Chili Marinated Pork Chops Recipes

CHILI-GARLIC MARINATED PORK CHOPS

Steps:

• Trim fat from pork chops.
• Place in single layer in 13 x 9 inch baking dish.
• In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.
• Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
• Cover and bake in 350°F oven for 30 minutes.
• Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.

CHILI MARINATED DOUBLE-CUT PORK CHOPS

Steps:

• In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes before serving.

MARINATED SPICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat an outdoor grill for high heat.
• Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).

CHILI-MARINATED PORK CHOPS

Steps:

• Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
• Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
• Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

BEST PORK CHOP MARINADE

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

CHILI LIME PORK CHOPS

Steps:

• Place the pork chops in a plastic bag or bowl.
• For the marinade, in a small bowl, stir together the lime juice, chili powder, olive oil, cumin, cinnamon, hot pepper sauce, salt and garlic.
• Pour over the chops, turning to coat well. Label and freeze at this point if you are doing OAMC. If not, allow to marinate for 4-24 hours before broiling.
• Preheat broiler.
• Place chops on the unheated rack of a broiler pan Broil for 6-8 minutes (3-4 minutes on each side) or until done and juices run clear.