Coffee Chipotle Pork Chops Recipes

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COFFEE-CHIPOTLE PORK CHOPS



Coffee-Chipotle Pork Chops image

From "The Homesick Texan's Family Table" cookbook. This rub results in a smoky, juicy and slightly sweet chop. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon black pepper
1 tablespoon dark-roasted coffee beans, finely ground
1 tablespoon paprika
1 1/2 teaspoons dried chipotle powder
1/2 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
4 (5 ounce) pork chops, 3/4 - 1 inch thick
1 tablespoon vegetable oil

Steps:

  • Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
  • To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
  • In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).

Nutrition Facts : Calories 313, Fat 16.7, SaturatedFat 4.8, Cholesterol 97.8, Sodium 3587.1, Carbohydrate 10.1, Fiber 1.7, Sugar 7, Protein 30.1

CHIPOTLE ORANGE GLAZED PORK CHOPS



Chipotle Orange Glazed Pork Chops image

Provided by Ellie Krieger

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Steps:

  • In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
  • Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams

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.

CHIPOTLE CHOPS



Chipotle Chops image

I love chipotle peppers in adobo sauce! Here is a skillet pork chop recipe that I threw together, using the chiles with garlic and onions. Hope you like it!!

Provided by ChefLee

Categories     Pork

Time 30m

Yield 5 pork chops, 5 serving(s)

Number Of Ingredients 10

5 (1 1/2 lb) center-cut thin pork chops (bone in)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons light olive oil, divided
1/2 cup white onion, chopped
2 large garlic cloves, crushed and chopped
2 chipotle chiles in adobo, and
2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand)
1/4 teaspoon dried oregano (or Mexican oregano)
1/8 teaspoon cumin

Steps:

  • Season both sides of the chops with salt and pepper.
  • Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
  • In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
  • Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
  • Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
  • Cook the meat on low for 10 minutes on each side until no longer pink.

SLOW-COOKER CHIPOTLE PORK CHOPS



Slow-Cooker Chipotle Pork Chops image

I love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue, but with a little extra kick. The crispy onions on top add an extra, delectable crunch. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 13

8 bone-in pork loin chops (7 ounces each)
1 small onion, finely chopped
1/3 cup chopped chipotle peppers in adobo sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
TOPPINGS:
1 can (6 ounces) french-fried onions
1/4 cup minced fresh cilantro

Steps:

  • Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

Nutrition Facts : Calories 408 calories, Fat 20g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 844mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.

CHIPOTLE CRUSTED PORK TENDERLOIN



Chipotle Crusted Pork Tenderloin image

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Provided by KRAMNODROG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 ½ teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g

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