Pork Chops In A Sweet Chili And Onion Sauce With Creamy Cilantro Potato Salad Recipes

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE

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.

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.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

CHILI-RUBBED PORK CHOPS

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.

YUMMY PORK CHOPS

Steps:

• In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
• Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

CREAMY ONION PORK CHOPS

Steps:

• Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.

PORK CHOPS WITH ONIONS

Steps:

• In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

PORK CHOPS IN A SWEET CHILI AND ONION SAUCE WITH CREAMY CILANTRO POTATO SALAD

Steps:

• Preheat the oven to 375°F.
• Place the potatoes in a sauce pot and cover with water. Place over high heat and bring up to a boil, add some salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.
• While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the pork chops liberally with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
• While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of EVOO, three quarters of the chopped onions, the chili powder, cumin, two thirds of the chopped garlic, the brown sugar, salt, and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken stock and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.
• While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining chopped garlic, the red wine vinegar, salt, and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.
• Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.