Picante Pork Chops Recipes

EASY AND DELICIOUS MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

PORK CHOPS WITH SAUCE PIQUANT

Steps:

• In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
• Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
• Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

ZESTY PORK CHOPS

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.

PORK PICANTE

Steps:

• Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
• Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
• Drain and return to skillet.
• Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
• Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
• In a small bowl stir together salsa, preserves, and corn starch.
• Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes longer.

ZESTY PORK CHOPS

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
• Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
• FLAVOR VARIATION: You can really spice up this recipe by adding 1 teaspoon hot pepper sauce to the picante sauce mixture.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

PORK CHOPS PIQUANT

Steps:

• Preheat the oven to 350 degrees.
• Season both sides of the pork chops with salt and pepper.
• Over high heat, sear the pork chops on both sides. Do not cook through.
• Remove pork for the pan and place in a baking dish. The chops should be snug, but not overlapping.
• Remove any excess grease from the saute pan if needed.
• Adjust heat to medium low.
• Add the bacon and onions to the pan, and cook, stirring occasionally, until onion is transparent.
• Add the mushrooms, ketchup, sour cream and paprkia. Stir until all the sauce ingredients are combined, and the sour cream "melts".
• Pour the sauce over the pork chops.
• Bake, covered, for 30 minutes.
• Uncover, and bake for 10 minutes more, or until chops reach the desired degree of doneness.