GREEN CHILE PORK CHOPS
These Green Chile Pork Chops are the perfect easy and flavorful meal. Loaded with tender pork, tangy green chiles, the perfect amount of southwestern spices it is finished off with cheese for a flavor combo the whole family will love!
Provided by Kimber
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oven to 400˚ F. Mix to combine the garlic powder, cumin, salt and pepper.
- In a medium bowl, mix the cream cheese and half of the spice mixture until combined. Then stir in the green chilis until evenly mixed.
- Lay the pork chops flat in a large baking dish. Season each side of the pork chops with the remaining half of the spices. Then cover each one with the green chili mixture.
- Bake on the middle rack for 15 minutes. Then add the cheese to the top of the pork chops and return to the oven to bake an additional 5 minutes or until they are cooked through at an internal temperature of 145˚F.
- Let sit 5 minutes then garnish with fresh cilantro and serve warm!
Nutrition Facts : Calories 437 kcal, Carbohydrate 3 g, Protein 39 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 161 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHILI-RUBBED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
- Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
- Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.
Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams
CHILI-SPICED PORK CHOPS
I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy-and our son enjoys it, too. It's easy to make, and I always have all the ingredients on hand. -Andrea Keith of Kentwood, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK CHOPS AND PADRóN CHILES EN ESCABèCHE
Steps:
- Season each pork chop all over with 1 tsp. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days.
- Preheat oven to 425°. If pork chops have been chilling in the fridge, let sit at room temperature while you make the escabèche.
- Finely grind coriander seeds in a spice mill or with a mortar and pestle; set aside. Heat a dry large skillet over high. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5-7 minutes. Transfer chiles to a small pot; reserve skillet. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. oil, remaining 4 tsp. salt, and 2 Tbsp. water to pot. Set over low heat, cover, and bring liquid to a gentle simmer. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Remove escabèche from heat and stir in oregano.
- Heat remaining 1 Tbsp. oil in reserved skillet over high. Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Cook until golden underneath, about 3 minutes. Turn pork chops over and press down on them again. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part registers 130° for medium (you should still have a little pink flesh; temperature should rise to about 145° when the pork chops rest), 5-7 minutes. Transfer pork chops to a cutting board and let rest 10 minutes.
- To serve, transfer pork chops to plates and spoon escabèche over.
- Do ahead: Escabèche can be made 2 weeks ahead. Transfer to an airtight container and let cool. Cover and chill.
ANCHO CHILE PORK CHOPS
Spicy broiled or grilled marinated pork chops. I came across this recipe when I wanted to use up some ancho chilies and this fit the bill perfectly. If you want it spicier you may want to add another chili to the marinade mixture. Recipe adapted from Cooking Light (March, 2003). Prep time does not include marinating time (8 hours). Cook time is grilling or broiling time.
Provided by ellie_
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove stems and seeds from chilies.
- Tear chilies into pieces.
- Spray a skillet with Pam and heat over medium heat.
- Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
- Add garlic and cook 2 minutes.
- Add broth- allspice to chili/garlic mixture in skillet.
- Stir in 1 tablespoon vinegar.
- Bring to a boil and reduce heat to low.
- Let mixture simmer for 5 minutes.
- Remove from heat.
- Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
- Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
- Remove from heat.
- Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
- Put pork chops in marinating dish or zip-lock bag.
- Pour chili sauce over chops.
- Refrigerate marinated chops for up to 8 hours.
- Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
- Remove pork chops from dish and prepare grill or preheat broiler.
- Spray broiler rack or grill with Pam.
- If grilling, grill for 5-10 minutes each side, basting with marinade.
- Time depends on degree of doneness desired and thickness of chops.
- If broiling, brush chops well with marinade.
- Broiler rack should be 6-inches below heat.
- Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.
PORK CHOPS WITH CHILI SAUCE
"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.
PORK CHOPS WITH RED CHILE PEPPER SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield Yield: 10 servings
Number Of Ingredients 10
Steps:
- Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
- Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
- While peppers rest, heat shortening in large cast iron skillet on medium-high.
- Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
- Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE
This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids.
Provided by jenpalombi
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Pound the chops thin with a meat tenderizer.
- Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
- Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
- Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
- Smother chops with onions and sauce and serve.
CROCK POT CHILI PORK CHOPS.....A MUST TRY!
I found this recipe on the web somewhere and decided to try it. It is absolutely wonderful and the meat just falls off the bones. As my husband describes it "they are succulent!" This is a must in our family at least every other week!
Provided by Jen Santiago
Categories Pork
Time 7h15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook onions in oil until lightly brown.
- Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
- Cover and simmer the sauce for 10 minutes.
- Arrange pork chops in crock pot, pour sauce over the chops.
- Cover and cook on LOW HEAT for 6-7 hours.
- I find that the longer you cook them, the more tender they are.
- I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).
Nutrition Facts : Calories 726.6, Fat 39.3, SaturatedFat 11.2, Cholesterol 228.8, Sodium 979.4, Carbohydrate 20.9, Fiber 1, Sugar 16, Protein 70.3
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
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5/5 (4)Total Time 20 minsCategory DinnerCalories 232 per serving
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