Mexican Pork Chops Chuletas De Puerco A La Mexica Recipes

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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

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

ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
  • Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
  • Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
  • Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
  • Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO



Chuletas De Puerco (Pork Chops) With Sauce and Avocado image

This Cuban pork chop recipe is based on one by Three Guys from Miami blog. It requires some marinade time (not included in prep time below), so advance planning is necessary.

Provided by PanNan

Categories     Cuban

Time 30m

Yield 6 pork chops

Number Of Ingredients 17

1 teaspoon dried oregano
1/4 teaspoon ground cumin
5 garlic cloves
1/2 teaspoon black peppercorns
1 teaspoon salt
6 pork chops (thin cut)
1/4 cup orange juice
1/4 cup vinegar
1/4 cup olive oil
2 large onions, sliced
1 cup tomato sauce
1/2 cup red wine
1/4 cup flour (for dusting)
3 tablespoons olive oil (for frying)
1 avocado (sliced into 6 slices)
salt and pepper
1 lime, juiced

Steps:

  • Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
  • Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
  • Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
  • Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

Nutrition Facts : Calories 611.4, Fat 38.9, SaturatedFat 8.9, Cholesterol 137.3, Sodium 717.7, Carbohydrate 17.6, Fiber 4.4, Sugar 5.3, Protein 43.9

GRILLED PORK CHOPS (CHULETAS ASADO A LA PARRILLA)



Grilled Pork Chops (Chuletas Asado a La Parrilla) image

Delightful citrus and spicy grilled chops. From a Latin American web site; posted for ZWT3. Note: Prep time does not include marinate time.

Provided by Caroline Cooks

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops (thick cut)
2 tablespoons adobo seasoning
orange juice (freshly squeezed from three oranges)
lemon juice (freshly squeezed from one lemon)
2 tablespoons apple cider vinegar
2 garlic cloves (smashed)

Steps:

  • Rub both sides of chops with adobo.
  • Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
  • Pour marinade over chops and turn to coat both sides of chops.
  • Let chops marinate in refrigerator for at least one hour or overnight.
  • Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
  • The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.

Nutrition Facts : Calories 342.1, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 110.1, Carbohydrate 0.6, Protein 41.3

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