Mexican Pork Chops Recipes

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SPICY MEXICAN PORK CHOPS



Spicy Mexican Pork Chops image

Make and share this Spicy Mexican Pork Chops recipe from Food.com.

Provided by Ypsi7640

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil or 2 tablespoons olive oil
6 center-cut pork loin chops
1 medium onion, minced
3 -4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
28 ounces can diced tomatoes with juice
2 cups frozen corn kernels
fresh ground black pepper
2 -3 tablespoons chopped fresh cilantro

Steps:

  • In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
  • To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
  • Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
  • Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

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

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.

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

PORK CHOPS WITH MEXICAN RICE



Pork Chops with Mexican Rice image

Chili powder and ground cumin team up with a cheesy, chunky salsa sauce to give this pork chop and rice dish Mexican-style appeal.

Provided by My Food and Family

Categories     Spices

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 bone-in pork chops (1-1/2 lb.)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. canola oil
3/4 cup long-grain white rice, uncooked
1-3/4 cups water
1/2 cup TACO BELL® Thick & Chunky Medium Salsa, divided
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes, divided

Steps:

  • Sprinkle chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (145ºF). Transfer to plate; cover to keep warm.
  • Add rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 15 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
  • Serve chops over rice; top with VELVEETA sauce.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 4 g, Protein 31 g

MEXICAN-STYLE PORK CHOPS



Mexican-Style Pork Chops image

My family's fond of Mexican food, and I love to cook but not clean up. This easy one-pot meal makes everybody happy.-Beverly Short, Gold Beach, Oregon

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cups water
1 cup uncooked instant rice
1/2 cup sliced ripe olives
2 to 3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil. , Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°.

Nutrition Facts : Calories 330 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 934mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

PORK CHOPS YUCATáN-STYLE



Pork Chops Yucatán-Style image

Provided by Steven Raichlen

Categories     Pork     Low Cal     High Fiber     Backyard BBQ     Dinner     Pork Chop     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

2 cups water
3 tablespoons coarse kosher salt
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
4 large bone-in rib pork chops
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups wood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
1 large white onion with skin, quartered through core with some core still attached to each piece
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved, pitted, peeled, sliced
1 bunch red radishes, trimmed, sliced
Warm corn tortillas

Steps:

  • Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
  • For charcoal grill:
  • Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
  • For gas grill
  • Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
  • Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
  • Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
  • Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

PAN SEARED PORK CHOPS & MEXICAN SHELLS



Pan Seared Pork Chops & Mexican Shells image

Give pan seared pork chops a twist. Try one-pan Pan Seared Pork Chops & Mexican Shells recipe. In just 35 minutes you'll have the perfect weeknight dish.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 Tbsp. oil
4 bone-in pork chops (1-1/4 lb.), 1/2 inch thick
1 cup TACO BELL® Thick & Chunky Salsa
2 cups water
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 green pepper, chopped

Steps:

  • Heat oil in large skillet on medium-high heat. Add chops; cook 5 to 6 min. on each side or until done (145°F). Remove from skillet; cover to keep warm.
  • Add salsa and water to skillet; bring to boil.
  • Stir in Shells and peppers. Cook on medium heat 10 min. Stir in Cheese Sauce; top with chops. Cover. Simmer on low heat 5 min. or until heated through.

Nutrition Facts : Calories 490, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1150 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 6 g, Protein 28 g

FIESTA PORK CHOPS AND RICE BAKE RECIPE



Fiesta Pork Chops and Rice Bake Recipe image

Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

6 boneless pork chops ((½ inch thick))
salt and pepper, to taste
2 Tablespoons olive oil
1¾ cups chicken broth
8 ounces tomato sauce (1 can)
4 ounces diced green chilies (1 can)
1.25 ounces taco seasoning (1 packet)
1 cup long grain rice (uncooked)
½ onion (diced)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
½ cup shredded colby jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle pork chops with salt and pepper.
  • In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
  • Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
  • Place the pork chops on top of the rice mixture and top with the green and red peppers.
  • Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
  • (If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
  • Turn oven off and top with cheese.
  • Let the cheese melt for a couple of minutes.

Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

MEXICAN PORK CHOPS



Mexican Pork Chops image

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

Provided by Lvs2Cook

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings

Steps:

  • Preheat oven to 350º.
  • Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
  • Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

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

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21 MEXICAN BAKED PORK CHOPS RECIPE - SELECTED RECIPES
Directions. Preheat oven to 350 degrees F (180 degrees C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. …. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
From selectedrecipe.com


MEXICAN PORK CHOPS - BIGOVEN.COM
Preheat oven to 350F / 180C / Gas mark 4. Brown the pork chops in a large skillet with the vegetable oil. Sprinkle with salt and pepper. In a sprayed 9"x13" baking dish, combine the water, rice, tomato sauce and taco seasoning. Arrange the browned chops over the rice and top with green pepper. Cover and bake for one hour.
From bigoven.com


GOLLITA’S MEXICAN PORK CHOPS WITH TOMATO SAUCE AND ONIONS
“This Mexican pork chops recipe—a Familia Kitchen community favorite—was sent in by Brian Quaid of Chicago. He learned how to make these chuletas from his mother in law, Gregoria González—called “Gollita” by all, and one of our favorite Mexican abuela cocineras. Gollita loves to cook and teach her family to make her traditional ...
From belquistwist.com


CROCK POT MEXICAN PORK CHOPS - LYNN'S KITCHEN ADVENTURES
2021-08-05 Main Section » Recipes » Main Dish » Pork » Crock Pot Mexican Pork Chops. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Crock Pot Mexican Pork Chops. Jan 7, 2013
From lynnskitchenadventures.com


EASY MEXICAN PORK CHOPS - DINNER MADE SIMPLE - COOKING IN BLISS
2013-04-16 I’ve been trying to stick with easy food and these Easy Mexican Pork Chops were a life saver tonight. A few simple ingredients (whole kernel corn, tomato sauce and seasonings) mixed together with pork chops then served over steamed rice made for a complete meal. The beauty of this meal is you can clean up or relax a little while the Mexican ...
From cookinginbliss.com


SKILLET PORK CHOPS AND RICE - EASYHEALTH LIVING
2018-09-29 Add remaining ½ tablespoon oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned. Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops ...
From easyhealthllc.com


MEXICAN SHELLS & PORK CHOPS RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until cooked through (160°F). Remove chops from skillet; cover to keep warm. Add salsa and water to skillet; bring to boil. Stir in Shells and pepper. Reduce heat to medium; cook 10 min. Stir in Cheese Sauce; top with the ...
From myrecipes.com


TEN-MINUTE MEXICAN PORK CHOPS - CHATELAINE
Bring mixture to a boil, then cover and reduce heat to medium-low and cook for 2 minutes. Meanwhile, core and seed pepper, then coarsely chop. Turn chops and spoon sauce overtop. Scatter pepper in ...
From chatelaine.com


MEXICAN STYLE CHIPOTLE PORK CHOPS - MY LATINA TABLE
2020-04-05 Add the roasted tomatoes, garlic cloves, and onion to a blender with the chipotlepepper, cumin, salt and pepper and blend until smooth. Add to a frying pan and bring to a boil. Lower heat, add the Pork Loin Chops andsimmer for 10-15 minutes. Sautee the onions and bell peppers in the same pan where you cooked the Pork LoinChops.
From mylatinatable.com


RECIPES WITH PORK CHOPS MEXICAN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MEXICAN STYLE CROCK POT PORK CHOPS RECIPE - THESE OLD COOKBOOKS
2020-10-06 Line crock pot insert with a liner or spray with nonstick cooking spray. Arrange pork chops in bottom of insert, pour sauce over top. Add another layer of chops and more sauce, continue until the all the chops are in the insert and be sure the top is completely covered with the green sauce. Cook on high for 1.5 hours or low for 3-4 hours.
From theseoldcookbooks.com


PUERTO RICAN STEWED PORK CHOPS - THERESCIPES.INFO
Chuletas Fritas - Puerto Rican Fried Pork Chops - Nata Knows Best hot www.nataknowsbest.com. Allow the pork to finish marinating and tenderizing. In a skillet, on medium-high heat, add some olive oil and place the marinade pork in the center. Cook the pork chop for 4 - 5 minutes on each side or until internal temperature reaches 145°F. Once evenly …
From therecipes.info


MEXICAN PORK CHOPS - MANITOBA PORK
4 pork loin centre chops, about ¾-inch / 2 cm thick. Directions. In small bowl, combine ketchup, cocoa, garlic powder, cinnamon, cayenne pepper and onion. Blend in water to form a paste. Season mixture with salt according to taste. Preheat barbecue on high; reduce heat to medium. Brush one side of chops with ketchup mixture. Grill chops over ...
From manitobapork.com


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