Tequila Pork Chops Recipes

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

TEQUILA PORK CHOPS

Steps:

• Trim and discard fat from chops.
• Wipe chops with a damp towel, then press cumin seeds equally onto pork chops.
• Place a 10-to 12-inch nonstick frying over high heat.
• When hot add 1 teaspoon butter, tilting pan to coat.
• add chops and turn as necessary to brown well on both sides about 6 minutes total.
• Stir in garlic.
• Remove pan from heat (away from vent,fan, or inflammables).
• Stir in broth, tequila, and lime juice into pan.
• Set over high heat, when liquid is boiling, reduce heat and simmer until meat is no longer pink in the center (cut to test), about 4 minutes.
• Transfer chops to a platter; keep warm.
• Over high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes.
• Add remaining butter,in a lump, and stir until blended with sauce.
• Season to taste with chilies.
• Pour sauce over chops.
• add salt and pepper to taste.

TEQUILA LIME PORK TACOS

Steps:

• 1. Place pork in large resealable bag. Combine all marinade ingredients in a small bowl and pour over pork. Refrigerate overnight,turning bag occasionally.
• 2. Place the pork chops and all of the marinade into the crockpot. Cook on low for 4 hours.
• 3. Remove pork from crockpot and shred. Place back into the crockpot juices to keep moist til ready to serve.
• 4. When ready to serve, warm the tortillas according to package directions. Place shredded pork in tortillas and top with your favorite toppings.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.