Bolivian Spiced Pork Chops Recipes

SPICED PORK CHOPS

Spiced Pork Chops image

Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1-1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
Pinch pepper
4 pork loin chops (about 3/4 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar

Steps:

In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

MOROCCAN-SPICED PORK ROAST

Moroccan-Spiced Pork Roast image

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories World Cuisine Recipes African North African Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22

Ingredients

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

Steps:

Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
Place the pork into the prepared roasting pan and surround with vegetable mixture.
Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
Combine yogurt, mint, and garlic in a small bowl for sauce.
Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

CHILI-SPICED PORK CHOPS

Chili-Spiced Pork Chops image

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

Ingredients

3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 large egg
1/4 cup fat-free milk
6 bone-in pork rib chops (7 ounces each, 3/4 inch thick)

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

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