Chicken Fried Pork With Sweet Jalapeno Sauce Recipes

GRILLED SPLIT CHICKEN WITH SWEET JALAPENO GLAZE

Steps:

• 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
• 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.

SPICY CAULIFLOWER FRIED 'RICE' WITH PORK

Steps:

• Pulse cauliflower in a food processor until it resembles rice.
• Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
• Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
• Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
• Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

CHICKEN FRIED PORK WITH MILK GRAVY

Steps:

• Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
• Season with salt and pepper and cut into 3-inch pieces.
• Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
• Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
• Dip pork pieces in egg mixture to coat, then dredge in flour.
• Transfer pork as coated to a large rack set on a baking sheet.
• Let pork stand, uncovered, at room temperature 15 minutes.
• Preheat oven to 250°F.
• Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
• Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
• Keep pork warm on a clean baking sheet in oven.
• Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
• Bring to a boil and whisk in remaining 2 1/2 cups milk.
• Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
• Season gravy with salt and pepper (to taste) and serve over pork.
• ** Note:.
• To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
• Makes 4 servings.

PAN-FRIED PORK CHOPS WITH SWEET BBQ SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side.
• Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.

CHICKEN WITH JALAPENO POPPER SAUCE

Steps:

• In large skillet cook bacon until crisp. Remove to paper toweling and then crumble.
• Drain off all but 1 tablespoon grease (reserve grease).
• Pound chicken breasts slightly to even thickness. Season with salt and pepper.
• Cook chicken in bacon grease over medium heat until done, about 5 minutes per side. Remove to heated platter and cover with foil.
• In same skillet, add 1 tablespoon of reserved bacon grease along with jalapenos and cook for 1 minute.
• Add garlic and stir another minute, then add chicken broth to deglaze pan, scaping up brown bits.
• Add cream cheese and stir until melted, then add cheddar and stir until melted.
• Stir in cilantro and crumbled bacon.
• Pour sauce over chicken. Garnish with chopped avocados if desired. Serve with tortilla chips.