Chipotle Teriyaki Pork Chops Recipes

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TERIYAKI PORK CHOPS



Teriyaki Pork Chops image

Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.

Provided by CheeseBaby

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 3

Number Of Ingredients 5

¾ cup teriyaki sauce
2 ¼ teaspoons garlic salt
1 ½ teaspoons ground black pepper
3 pork chops
1 tablespoon extra-virgin olive oil

Steps:

  • Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
  • Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
  • Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g

CHIPOTLE-TERIYAKI PORK CHOPS



Chipotle-Teriyaki Pork Chops image

These flavorful pork chops have both Southwestern and Asian flair-with the chipotle and ancho pepper, and the teriyaki and soy sauce. They're topped with queso fresco-a white, fresh Mexican cheese that has a fine-grained texture and mild flavor. It softens but does not melt when heated. Also called queso blanco, it can be found in Latin markets and larger supermarkets.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup lime juice
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons grated onion
1 tablespoon teriyaki sauce
1 chipotle pepper in adobo sauce, drained
1 garlic clove, peeled
1/8 teaspoon ground ginger
2 tablespoons ground ancho pepper
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground cumin
4 boneless pork loin chops (8 ounces each)
1/2 cup queso fresco or shredded Monterey Jack cheese

Steps:

  • For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops. , Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 216 calories, Fat 13g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 1285mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

CHIPOTLE PORK CHOPS



Chipotle Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 12

2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can
4 cloves garlic
4 bay leaves
1 teaspoon ground cumin
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Kosher salt
1 large onion, halved and sliced
1 cup canned fire-roasted diced tomatoes
1 cup chopped fresh cilantro
1/3 cup extra-virgin olive oil, plus more for brushing
6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total)

Steps:

  • Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
  • Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
  • Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES



Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat or whole-grain spaghetti
5 tablespoons vegetable or light oil
5 boneless pork loin chop 1 1/2-inches thick
Freshly ground black pepper
3 tablespoons orange marmalade
6 tablespoons teriyaki sauce
1 teaspoon sesame oil
1 bunch scallions, thinly sliced on an angle
1 cup shelled, frozen edamame
1 tablespoon black sesame seeds or toasted sesame seeds, optional

Steps:

  • Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
  • While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
  • While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
  • Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

4-INGREDIENT TERIYAKI PORK CHOPS



4-Ingredient Teriyaki Pork Chops image

Make and share this 4-Ingredient Teriyaki Pork Chops recipe from Food.com.

Provided by kmarques77

Categories     Pork

Time 7h3m

Yield 4 serving(s)

Number Of Ingredients 4

1/2-3/4 cup teriyaki sauce
1 tablespoon brown sugar
1/2 teaspoon minced garlic
4 pork chops, 1 inch thick

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
  • Place pork chops in cooker;pour mixture over top.
  • Cover and cook on low heat 7-8 hours.

TERIYAKI PORK CHOPS



Teriyaki Pork Chops image

Easy, tasty way to flavour porkchops. Have used this recipes for years. You can make another batch of the marinade, heat and thicken with cornstarch to serve over the chops.

Provided by wicked cook 46

Categories     High Protein

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops
1/2 cup orange juice
1/4 cup soya sauce
1/4 cup water
2 garlic cloves, minced
2 tablespoons honey
1/2 teaspoon ginger

Steps:

  • Combine all ingredients ,except meat, in a bowl then pour over chops.
  • Marinade for two hours.
  • Broil or grill.

Nutrition Facts : Calories 398, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 1116.4, Carbohydrate 13.5, Fiber 0.3, Sugar 11.6, Protein 43.5

PINEAPPLE-TERIYAKI PORK CHOPS



Pineapple-Teriyaki Pork Chops image

Delicious and sweet pork chops with pineapple.

Provided by palmtree9212

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 4

Number Of Ingredients 5

½ cup brown sugar
¼ cup pineapple juice
¼ cup teriyaki sauce
4 each boneless pork chops
4 rings pineapple slices

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
  • Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 328.4 calories, Carbohydrate 41.1 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 2.5 g, Sodium 735.9 mg, Sugar 39.3 g

CHIPOTLE-RASPBERRY PORK CHOPS



Chipotle-Raspberry Pork Chops image

With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.-Jennifer Ray, Poncha Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings (1/4 cup sauce).

Number Of Ingredients 4

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops (7 ounces each)

Steps:

  • In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

Nutrition Facts : Calories 308 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 395mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

CHIPOTLE-HONEY-GLAZED PORK



Chipotle-Honey-Glazed Pork image

Categories     Blender     Garlic     Pork     Roast     Quick & Easy     Dinner     Meat     Hot Pepper     Honey     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 4

3 canned chipotle chiles in adobo (1/4 cup total)
3 garlic cloves, coarsely chopped
3 tablespoons honey
1 1/2 pounds pork tenderloin

Steps:

  • Preheat oven to 450°F.
  • Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

TERIYAKI PORK CHOPS



Teriyaki Pork Chops image

Categories     Ginger     Marinate     Pork Chop     Pan-Fry     Soy Sauce     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 large garlic clove
1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or cream Sherry
2 1/2 tablespoons cider vinegar
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons minced peeled fresh gingerroot
two 1-inch-thick rib pork chops
1 tablespoon vegetable oil

Steps:

  • Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
  • In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes.
  • Pour marinade into a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
  • Serve chops drizzled with marinade.

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