Picante Pork Chops Recipes

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ZESTY PORK CHOPS



Zesty Pork Chops image

Simply delicious and ready in just 40 minutes, this recipe is sure to win over your family. Picante sauce, brown sugar and apples make ordinary pork chops extraordinary.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 bone-in pork chops (about 1 1/4 pounds)
All-purpose flour
1 cup Pace® Picante Sauce
2 tablespoons packed brown sugar
1 apple, peeled and cut into 1/4-inch thick slices
2 tablespoons olive oil

Steps:

  • Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.

PEACH PORK PICANTE



Peach Pork Picante image

This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 4

1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

Steps:

  • Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 15.1 g, Cholesterol 23.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 617.5 mg, Sugar 10.6 g

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 SAUCE PIQUANT



Pork Chops with Sauce Piquant image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 4 servings

Number Of Ingredients 16

4 teaspoons garlic, minced
4 teaspoons fresh lime, minced
4 teaspoons fresh sage, minced
Salt and pepper to taste
4 1-inch thick rib pork chops
Flour for dredging the chops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup onion, minced
1/2 cup dry white wine
1 1/2 cups beef broth
2 tablespoons tomato paste
1/4 cup pitted olives, sliced
2 tablespoons drained capers, chopped
2 teaspoons Dijon mustard
2 tablespoons fresh parsley, minced

Steps:

  • In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
  • Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
  • Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

PORK PICANTE



Pork Picante image

"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
1 tablespoon canola oil
1 cup salsa
1/3 cup peach preserves
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat., In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.

Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PICANTE PORK CHOPS



Picante Pork Chops image

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

Provided by Wing-Man

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil (or garlic olive oil)
6 boneless pork chops
1 1/2 cups salsa (good quality)
1 (4 ounce) can chopped green chilies
1/2 teaspoon ground cumin

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Add the pork chops and sauté for about 3 minutes on each side.
  • Add the remaining ingredients.
  • Lower the heat, cover, and simmer for 10 minutes or longer.

Nutrition Facts : Calories 325.8, Fat 14.5, SaturatedFat 4.8, Cholesterol 124, Sodium 479, Carbohydrate 5.9, Fiber 1.3, Sugar 3, Protein 41.3

PEACHY PICANTE PORK CHOPS



Peachy Picante Pork Chops image

This is a recipe I got from my sister a few years ago. It's easy and simple. I make with sliced pork chops and serve with rice.

Provided by True Texas

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb boneless pork loin, cubed
1 (1 1/4 ounce) package taco seasoning
1 (8 ounce) jar salsa
4 tablespoons peach preserves

Steps:

  • Cut 1 lb cubed boneless pork loin (can use sliced pork chops) with taco seasoning mix.
  • Brown in a little oil in skillet.
  • Add one 8 oz jar of salsa and 4 tbl. peach preserves to the skillet.
  • Cover and cook on low for 15 -30 minutes.

Nutrition Facts : Calories 295.8, Fat 14.4, SaturatedFat 5, Cholesterol 71.4, Sodium 435.9, Carbohydrate 17.4, Fiber 1.2, Sugar 11.4, Protein 23.4

PORK WITH PEACH PICANTE SAUCE



Pork with Peach Picante Sauce image

When fresh peaches are in season, I cook these pork ribs for family and friends. I love the recipe because I only need six ingredients, the slow cooker does the work for me and the ribs turn out tender and tasty. -Connie Jenista, Valrico, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h50m

Yield 4 servings.

Number Of Ingredients 6

2 pounds boneless country-style pork ribs
2 tablespoons taco seasoning
1/2 cup mild salsa
1/4 cup peach preserves
1/4 cup barbecue sauce
2 cups chopped fresh peeled peaches or frozen unsweetened sliced peaches, thawed and chopped

Steps:

  • In a large bowl, toss ribs with taco seasoning. Cover and refrigerate overnight., Place pork in a 3-qt. slow cooker. In a small bowl, combine the salsa, preserves and barbecue sauce. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. , Add peaches; cover and cook 30 minutes longer or until peaches are tender.

Nutrition Facts : Calories 315 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.

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