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

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 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.

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Top Asked Questions

Directions. 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...
These Creamy & Smoky Chipotle Pork Chops are cooked to perfection on a skillet, and dressed up with a deliciously creamy, smoky chipotle sauce! A quick and easy one pan dinner packed with flavor that comes together in less than 30 minutes. It’s also dairy-free, Paleo, Keto, and Whole 30 compliant.
In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt. Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned.
Generously rub both sides of your pork chops. Once the skillet is hot, add the oil and garlic. Cook for about 1 minute, then add the pork chops. Let the pork chops sear for 4-5 mins per side. Pork chops can be a bit tricky to cook, as you want them to be cooked through with just a tiny bit of pink on the inside.

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