Mexicali Pork Chops Recipes

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MEXICALI PORK CHOPS



Mexicali Pork Chops image

Grab just a couple pantry staples-taco seasoning and your favorite salsa-to cook up a super-quick dinner of tender pork chops smothered in fun flavors. -Laura Cohen, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1 envelope taco seasoning
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon canola oil
Salsa

Steps:

  • Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 211 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 856mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

MEXICALI PORK CHOPS



Mexicali Pork Chops image

Make and share this Mexicali Pork Chops recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 35m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 cup onion (sliced)
1/2 cup diced green pepper
1/2 cup diced red pepper
1 (16 ounce) can tomatoes
1 cup frozen whole kernel corn
1/2 teaspoon marjoram
salt and pepper
4 lean pork chops

Steps:

  • In heavy 12 inch skillet cook butter,onion and peppers about 5 minutes.
  • Add tomatoes, corn and marjoram and cook on high 5 minutes.
  • Transfer to a bowl and keep warm.
  • In same skillet brown chops.
  • Turn down heat.
  • Return veg.
  • mix, cover and cook on low for 15 minutes.

MEXICAN CHILE PORK CHOPS



Mexican Chile Pork Chops image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 46

1/4 cup light agave
2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Grilled Green Chile Sauce, recipe follows
Pico de Gallo, recipe follows
4 hatch chiles
2 Anaheim chiles
2 jalapenos
2 poblano chiles
1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime
1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes
3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos
1 tablespoon fresh celery juice
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice

Steps:

  • In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
  • Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
  • In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
  • Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
  • Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
  • In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
  • In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

MEXICALI PORK CHOPS



Mexicali Pork Chops image

Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is.

Provided by DAVERINO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 onion, thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup whole kernel corn
4 thick cut butterflied pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
  • Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 226 calories, Carbohydrate 17.1 g, Cholesterol 48.9 mg, Fat 12.6 g, Fiber 3.4 g, Protein 13.1 g, SaturatedFat 6 g, Sodium 594.2 mg, Sugar 4.3 g

MEXICAN PORK CHOPS



Mexican Pork Chops image

"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

Steps:

  • Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

MEXICALI PORK CHOPS



Mexicali Pork Chops image

Make and share this Mexicali Pork Chops recipe from Food.com.

Provided by Calicat

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless pork loin chops
oil, for browning
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can tomato sauce
4 slices monterey jack pepper cheese

Steps:

  • Sprinkle chops with taco seasoning.
  • Use a meat mallet to pound the seasoning into the meat if desired.
  • Brown chops in a little oil on both sides over medium heat, about 10 minutes.
  • Add tomato sauce and bring to a simmer.
  • Cover and simmer 30 to 40 minutes until very tender.
  • Remove chops to serving platter.
  • Top with cheese.
  • Pour remaining sauce over all.

EASY AND DELICIOUS MEXICAN PORK CHOPS



Easy and Delicious Mexican Pork Chops image

Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.

Provided by cccindy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons vegetable oil
6 boneless pork chops
salt and ground black pepper to taste
3 cups water
1 ½ cups uncooked long-grain white rice
1 (8 ounce) can tomato sauce
½ cup picante sauce
¼ cup taco seasoning mix
1 green bell pepper, sliced
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
  • Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
  • Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
  • Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g

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