Mexican Style Smoked Pork Chops Recipes

MEXICAN-STYLE PORK CHOPS

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°.

MEXICAN CHILE PORK CHOPS

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.

SMOKED PORK CHOPS

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
• Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.

MEXICAN STYLE PORK CHOPS

Steps:

• In a large skillet over medium high heat, cook pork in oil for 4 minutes on each side or until nicely browned.
• Add tomatoes, Taco sauce, and remaining ingredients; reduce heat to medium. Add rice Cover and cook for 5 minutes. Bake, uncovered, at 350° for 20-25 minutes or until meat thermometer reaches 160. Top with your choice of cheese if desired.

MEXICAN DRY RUB

Steps:

• Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

MEXICAN STYLE CROCK POT PORK CHOPS

Steps:

• In a small bowl, mix salsa verde, green enchilada sauce and cream of chicken until smooth.
• 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.
• Serve over rice if desired.

MEXICAN STYLE SMOKED PORK CHOPS

Steps:

• Heat your oil in a large skillet on medium high heat. Begin browning the pork chops on each side. Please each pork chop on a plate once browned and set aside.
• Add the tomatoes and onions to the skillet that you browned the pork chops in and saute for about 5 minutes. Next, add the jalapenos and cook an additional 2 minutes.
• Add the pork chops back into the skillet carefully mixing them into the tomato mixture.
• Add the cup of water, salt, cumin, and cilantro. Give the mix a good stir and cover.
• Cook on medium low, covered, for an additional 20 minutes stirring occasionally.
• Enjoy!