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.
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
CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE
These succulent pork chops are perfect for a small dinner party or family dinner at home. If you have the Red Chile Paste and Fresh Tomatillo Sauce made ahead of time, you will have dinner on the table before you know it. I like to serve these with the Shredded Cabbage & Radish Slaw (page 24). Comforting and flavorful-this is sure to become a family favorite.
Yield serves 4
Number Of Ingredients 6
Steps:
- Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
- Serve warm with tomatillo sauce.
- INGREDIENTS
- Pork Chops
- Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
- TECHNIQUES
- Braising the Pork Chop
- Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
- ADVANCE PREPARATION
- The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.
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
BAKED CHILI SAUCE PORK CHOPS
Sassy tasting chops! A little tangy anf fully delicous. I'm cooking them right now, along w/ beef noodles and asparagus.
Provided by sherry monfils
Categories Steaks and Chops
Time 50m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350. Spray a 9 x 13 baking pan w/ cooking spray. Sprinkle chops w/ salt and pepper. Place in baking pan.
- 2. In bowl, combine remaining ingredients, mix well. Pour over chops. Bake 40-45 mins, or until chops are cooked through. Spoon chops over sauce before serving.
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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.
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