Pork Chops And Chile Recipes

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

PORK CHOPS WITH GREEN CHILE CORN

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
• Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
• Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
• Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.

ANDY'S SPICY GREEN CHILE PORK

Steps:

• Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
• Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
• Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

GREEN CHILE PORK CHOPS

Steps:

• Pour oil in a large saute pan with a lid.
• Heat over medium high until hot.
• Add pork chops, onions, garlic and oregano.
• Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
• Add the rest of the ingredients and bring to a boil.
• Cover and simmer for 30 minutes or until pork chops are tender.

GREEN CHILE PORK CHOPS

Steps:

• Heat the oven to 400˚ F. Mix to combine the garlic powder, cumin, salt and pepper.
• In a medium bowl, mix the cream cheese and half of the spice mixture until combined. Then stir in the green chilis until evenly mixed.
• Lay the pork chops flat in a large baking dish. Season each side of the pork chops with the remaining half of the spices. Then cover each one with the green chili mixture.
• Bake on the middle rack for 15 minutes. Then add the cheese to the top of the pork chops and return to the oven to bake an additional 5 minutes or until they are cooked through at an internal temperature of 145˚F.
• Let sit 5 minutes then garnish with fresh cilantro and serve warm!

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

PORK CHOPS AND PADRóN CHILES EN ESCABèCHE

Steps:

• Season each pork chop all over with 1 tsp. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days.
• Preheat oven to 425°. If pork chops have been chilling in the fridge, let sit at room temperature while you make the escabèche.
• Finely grind coriander seeds in a spice mill or with a mortar and pestle; set aside. Heat a dry large skillet over high. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5-7 minutes. Transfer chiles to a small pot; reserve skillet. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. oil, remaining 4 tsp. salt, and 2 Tbsp. water to pot. Set over low heat, cover, and bring liquid to a gentle simmer. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Remove escabèche from heat and stir in oregano.
• Heat remaining 1 Tbsp. oil in reserved skillet over high. Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Cook until golden underneath, about 3 minutes. Turn pork chops over and press down on them again. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part registers 130° for medium (you should still have a little pink flesh; temperature should rise to about 145° when the pork chops rest), 5-7 minutes. Transfer pork chops to a cutting board and let rest 10 minutes.
• To serve, transfer pork chops to plates and spoon escabèche over.
• Do ahead: Escabèche can be made 2 weeks ahead. Transfer to an airtight container and let cool. Cover and chill.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

PORK CHOP AND CHILES CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet,over medium-high heat, cook chops in oil over medium heat 2-3 minutes on each side or until chops are lightly browned; drain. Remove and set aside. , In the same skillet, saute onion, chiles and celery until onion is tender. Stir in rice; saute until lightly browned. Add remaining ingredients., Place in a greased 2-qt. baking dish. Top with pork chops. Bake at 30-40 minutes or until meat is tender.

CROCK POT CHILI PORK CHOPS.....A MUST TRY!

Steps:

• Cook onions in oil until lightly brown.
• Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
• Cover and simmer the sauce for 10 minutes.
• Arrange pork chops in crock pot, pour sauce over the chops.
• Cover and cook on LOW HEAT for 6-7 hours.
• I find that the longer you cook them, the more tender they are.
• I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE

Steps:

• Preheat oven to 375.
• Pound the chops thin with a meat tenderizer.
• Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
• Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
• Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
• Smother chops with onions and sauce and serve.

CHILI-SPICED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.