Tex Mex Pineapple Pork Chops Recipes

SOUTHWESTERN PINEAPPLE PORK CHOPS

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

TEX-MEX PORK CHOPS

Steps:

• In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.

GRILLED TEX-MEX PORK CHOPS

Steps:

• In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
• Heat your outdoor grill or a grill pan over medium-high heat.
• Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
• While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
• Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)

TEX MEX PINEAPPLE PORK CHOPS

Steps:

• Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops and cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic. Cook and stir 30 to 45 seconds.
• Add water, pineapple and rice. Mix well and bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes or until pork is no longer pink in center, rice is tender and liquid is absorbed.
• To serve, arrange pork chops on serving platter.
• Add salsa and sour cream to rice mixture and mix well. Cook 1 minute or until thoroughly heated.
• Spoon rice mixture around pork chops. Sprinkle with cilantro. Serve with additional salsa or sour cream.

TEX-MEX PORK CHOPS

Steps:

• In large skillet, brown chops in oil on one side, about two minutes.
• Turn chops; add salsa and chilies.
• Lower heat, cover and simmer 8 to 10 minutes.

BEST GRILLED PINEAPPLE PORK CHOPS

Steps:

• In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt.
• Set aside 1/4 cup of the sauce and put it in the fridge.
• Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day).
• Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking).
• While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.

TEX MEX STUFFED PORK CHOPS

Steps:

• 1. Slice cheese into strips.
• 2. Make a slit down into the middle of your pork chop, don't cut all the way through. Stuff slices of cheese into slit.
• 3. Using toothpicks, try to close up slit as much as possible to prevent cheese from oozing out too badly.
• 4. Drizzle baking sheet and chops with olive oil, rub chops on both sides and season both sides with Mrs.Dash Southwest and chipotle seasoning.
• 5. Lay in bread crumbs and pat both sides. NOTE: most bakery's sell jalapeno cheese bread, but I make my own. Put pop it into food processor and turn into crumbs. The cheese in the bread helps make it more moist.
• 6. Place on oiled baking sheet and spray top of chops with spray oil.
• 7. Bake at 350° for 1 hr.

TEX-MEX PORK CHOPS

Steps:

• Heat oil in frying pan over medium high heat.
• Brown chops on one side, about 2 minutes, and then flip them.
• Add the salsa, chilies and cumin to skillet and mix well.
• Lower heat, cover and simmer 8 minutes.
• Remove cover and top each chop with one quarter of the cheese.
• Cover and simmer for an additional 2 minutes, until cheese melts.
• Serve immediately.

TEX-MEX PORK CHOPS

Steps:

• In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
• Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).