Pork Chops With Chiles Rellenos And Ancho Sauce Recipes

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MEXICAN CHILE PORK CHOPS



Mexican Chile Pork Chops image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 46

1/4 cup light agave
2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Grilled Green Chile Sauce, recipe follows
Pico de Gallo, recipe follows
4 hatch chiles
2 Anaheim chiles
2 jalapenos
2 poblano chiles
1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime
1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes
3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos
1 tablespoon fresh celery juice
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice

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.

ANCHO CHILE PORK CHOPS



Ancho Chile Pork Chops image

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

3 ancho chilies
1 garlic clove
1 cup chicken broth (I use sodium free or fat free)
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon cumin
1 dash allspice
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
1/4 teaspoon onion salt
4 -6 pork chops (1/2-3/4-inch thick)
1/2 lemon, juice only
Pam cooking spray or other cooking spray

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.

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