Pork Chops In A Sweet Chili And Onion Sauce With Creamy Cilantro Potato Salad Recipes

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PORK CHOPS WITH CREAMY POBLANO SAUCE



Pork Chops with Creamy Poblano Sauce image

Jazz up ordinary pork chops by serving them with an easy, scrumptious sauce made with creamy poblano and queso soup and some milk. It adds fabulous flavor to perfectly seasoned chops. Plus, you can have this delicious meal on the table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
4 (6 ounce) bone-in center pork chops, about 3/4-inch thick
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¼ cup milk
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
  • Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 6.9 g, Cholesterol 58.6 mg, Fat 20.1 g, Fiber 0.2 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 658.8 mg, Sugar 0.8 g

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES



Pork Chops with Apples, Onions, and Sweet Potatoes image

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.

Provided by ashbeth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
  • Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE



Baked Pork Chops With Onions and Chili Sauce image

This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids.

Provided by jenpalombi

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless pork loin chops, butterflied
2 tablespoons olive oil
1 large onion, sliced
1/8 cup brown sugar
2/3 cup Heinz 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.

SWEET AND SPICY CHILI PORK CHOPS



Sweet and Spicy Chili Pork Chops image

From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

Provided by duonyte

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless center cut pork chops
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons chili paste with garlic (sambal oelek)
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1/4 cup diagonally sliced green onion
cooking spray

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
  • While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
  • Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
  • Serve garnished with the green onion slices.
  • I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

PORK CHOPS IN A SWEET CHILI AND ONION SAUCE WITH CREAMY CILANTRO POTATO SALAD



Pork Chops in a Sweet Chili and Onion Sauce with Creamy Cilantro Potato Salad image

Categories     Cookies     Salad     Sauce     Onion     Pork     Potato     Side     Bake     Cilantro     Simmer     Boil

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds russet potatoes (3 medium-large potatoes), peeled and cubed
Coarse salt
4 tablespoons extra-virgin olive oil (EVOO)
4 1 1/2-inch-thick boneless center-cut pork chops
Freshly ground black pepper
1 large red onion, finely chopped
1 heaping tablespoon chili powder (a heaping palmful)
1/2 tablespoon ground cumin (half a palmful)
3 garlic cloves, chopped
2 tablespoons dark brown sugar
2 cups chicken stock or broth
2 tablespoons cold unsalted butter
1/3 cup mayonnaise
1/2 cup fresh cilantro leaves (a couple of handfuls), chopped
2 tablespoons red wine vinegar (eyeball it)
3 celery ribs, finely chopped
2 red bell peppers, cored, seeded, and chopped

Steps:

  • Preheat the oven to 375°F.
  • Place the potatoes in a sauce pot and cover with water. Place over high heat and bring up to a boil, add some salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.
  • While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the pork chops liberally with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
  • While the chops bake, return the skillet to the heat and add the remaining 2 tablespoons of EVOO, three quarters of the chopped onions, the chili powder, cumin, two thirds of the chopped garlic, the brown sugar, salt, and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken stock and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.
  • While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining chopped garlic, the red wine vinegar, salt, and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.
  • Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.

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