Chili Ranch Grilled Pork Cooking For 2 Recipes

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GRILLED PORK SKEWERS WITH CHILE SAUCE



Grilled Pork Skewers with Chile Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

Steps:

  • Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
  • Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
  • Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

CHILI RANCH GRILLED PORK (COOKING FOR 2)



Chili Ranch Grilled Pork (Cooking for 2) image

Sensational chops? Ranch dressing and seasonings from your cupboard are the easy and flavor-packed secret.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 2

Number Of Ingredients 6

2 boneless pork loin chops, 3/4 inch thick (4 oz each)
2 tablespoons reduced-fat ranch dressing
1/4 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon dried thyme leaves
1/8 teaspoon garlic powder

Steps:

  • Heat gas or charcoal grill. Place pork chops in shallow bowl. Pour dressing over both sides of pork chops. Cover and refrigerate 15 minutes.
  • Meanwhile, in small bowl, mix remaining ingredients. Remove pork from marinade; discard marinade.
  • Sprinkle half of seasoning mixture over one side of pork chops. Place pork on grill, seasoned side down. Sprinkle remaining seasoning mixture over pork. Cover and grill over medium heat 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 160°F.

Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 0 g, TransFat 0 g

CHILI MARINATED DOUBLE-CUT PORK CHOPS



Chili Marinated Double-Cut Pork Chops image

Provided by Emeril Lagasse

Categories     main-dish

Yield 16 servings

Number Of Ingredients 9

3 fresh whole jalapenos
1 cup fresh cilantro leaves
1 cup minced onions
2 tablespoons chopped garlic
6 limes, juiced
4 cups vegetable oil
Salt
16 double-cut pork loin chops
4 (1-gallon) resealable plastic bags

Steps:

  • In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes before serving.

COOKING FOR TWO: CHILI RANCH GRILLED PORK



Cooking for Two: Chili Ranch Grilled Pork image

Number Of Ingredients 6

2 Pork Loin Chops [boneless, @ 4 oz each]
2 tablespoons Ranch Dressing
1/4 teaspoon Salt
1/4 teaspoon Chili Powder
1/8 teaspoon Thyme [dried]
1/8 teaspoon Garlic Powder

Steps:

  • 1. Broil or grill. Place pork chops in shallow bowl. Pour dressing over both sides of pork chops. Cover and refrigerate 15 minutes.
  • 2. Meanwhile, in small bowl, mix remaining ingredients. Remove pork from marinade; discard marinade.
  • 3. Sprinkle half of seasoning mixture over one side of pork chops. Place pork on grill [or in broiler], seasoned side down. Sprinkle remaining seasoning mixture over pork. Cover and grill over medium heat 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 160°F.

LELA'S PORK CHILI



Lela's Pork Chili image

An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.

Provided by Lela

Time 2h

Yield 6

Number Of Ingredients 15

¼ cup all-purpose flour
1 ½ pounds boneless pork shoulder, cut into 1/2-inch cubes
¼ cup canola oil
2 (32 fluid ounce) containers chicken stock, divided
1 (14.5 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chile peppers
1 (4.5 ounce) can diced jalapeno peppers
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Place flour in a paper bag. Add pork and shake to coat.
  • Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
  • Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
  • Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
  • Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g

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