Coffee Chipotle Pork Chops Recipes

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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 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.

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

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