OLE MOLE MEXICAN PORK CHOPS
A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.
Provided by Galley Wench
Categories Mexican
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
- In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
- Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
- Season pork chops with salt and pepper.
- Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
- Add tomato mixture to crock pot.
- Cook on low for 6-7 hours (time may vary).
- Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
- Stir in corn approximately 1 hour before serving.
- If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
- Just before serving squeeze lime juice into pot and stir.
- To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.
PORK CHOPS WITH MOLE SAUCE (WW)
These pork chops are pretty good - and the sauce would be wonderful over rice or mashed potatoes--pure comfort food WW style. If you are following the WW flex plan each pork shop is 6 points/serving. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
- Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
- Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
- Spray skillet with Pam and set over medium high heat.
- Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
- Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
- Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
- Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
- Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
- Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
- Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).
Nutrition Facts : Calories 82.4, Fat 5.1, SaturatedFat 1.9, Sodium 410.3, Carbohydrate 9.6, Fiber 3.4, Sugar 1.4, Protein 3
PORK CHOPS WITH SWEET MUSTARD SAUCE
I love mustard! The pickled onion rings are a nice side, but you can skip it for another type of condiment, like olives or pickles.
Provided by ShelbyLyn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mince enough of the red onion slices to have 1/3 cup minced onion.
- Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
- Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
- Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 15.2 g, Cholesterol 57.9 mg, Fat 14.8 g, Fiber 0.5 g, Protein 19.3 g, SaturatedFat 6.2 g, Sodium 713.9 mg, Sugar 6.7 g
PORK CHOPS WITH PRALINE SAUCE
A little twist on good ol' fashioned pork chops.
Provided by pseudoman420
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 48.4 g, Cholesterol 86.3 mg, Fat 16.8 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 6.3 g, Sodium 131.6 mg, Sugar 37.2 g
APPLESAUCE PORK CHOPS
Pork chops with applesauce glaze.
Provided by Shelli
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
- Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
- Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
- Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 399.4 calories, Carbohydrate 35.6 g, Cholesterol 78.4 mg, Fat 18.2 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 674.2 mg, Sugar 30.4 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
WW OVEN-FRIED PORK CHOPS 5-POINTS
Make and share this Ww Oven-Fried Pork Chops 5-Points recipe from Food.com.
Provided by teresas
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim fat from chops.
- Combine juice and next 4 ingredients in a bowl; stir well.
- Combine breadcrumbs, Italian seasoning, paprika, and dash of garlic powder in a shallow dish; stir well.
- Dip chops in juice mixture, and dredge in breadcrumbs mixture.
- Place chops on a broiler pan coated with cooking spray.
- Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes.
WW 3 POINTS - PORK CHOPS WITH CIDER VINEGAR GLAZE
Make and share this Ww 3 Points - Pork Chops With Cider Vinegar Glaze recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chops on both sides with pepper.
- Spray skillet with nonstick spray and set over medium heat.
- Add pork and cook over high heat until browned, about 3 min on each side.
- Add broth, vinegar, and sage; bring to a boil.
- Reduce the heat and simmer, turning the chops once, until cooked through and sauce is slightly thickened.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 140.5, Fat 6.1, SaturatedFat 2.1, Cholesterol 57, Sodium 51.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 19
W W PORK CHOP BAKE
Another great recipe that is WW friendly. Super easy - another 3 ingredient recipe that tastes like you've slaved over the stove all day long. I've made with tenderloin and this works as well. W W Points - 6 per chop with 1/4 cup sauce
Provided by CindiJ
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350º.
- Spray baking dish lightly with cooking spray.
- Mix in baking dish the Whole Berry Cranberry Sauce & Onion Soup Mix.
- Place pork in baking dish and spoon some of the mixture over the top.
- Cover with foil and bake 30 minutes.
- Remove foil, turn chops and continue to bake uncovered additional 20-30 minutes or until pork is done & tender.
- Serve spooning sauce over pork.
- To freeze: Place chops in a freezer bag and seal. Mix together the soup and cranberry sauce. Place in a second bag and seal. Place both bags into a larger freezer bag. Seal, label and freeze.
- To serve: Thaw overnight in fridge. Proceed with cooking directions.
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
PAN-ROASTED PORK CHOPS WITH YELLOW PEPPER MOLE SAUCE
Provided by Bobby Flay
Categories Chocolate Roast Cinco de Mayo Dinner Pork Chop Bell Pepper Tomatillo Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
- Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
- Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
- Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
- Preheat the oven to 425 degrees F.
- Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
- Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
- Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
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Cuisine MexicanCategory DinnerServings 6Total Time 1 hr
- 1 Heat large skillet over medium-high heat. Add pasillas and cook, turning often, until lightly toasted and fragrant, about 3 minutes. Transfer to small bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain chiles and discard water; remove stems. Transfer chiles to blender. Add 1/2 cup broth and process until smooth; leave chile mixture in blender.
- 2 Sprinkle pork with 1/2 teaspoon salt and the pepper. Heat 1 teaspoon oil in same skillet over medium-high heat. Add pork chops and cook, turning often, until cooked through, about 8 minutes. Transfer pork to plate and set aside.
- 3 Add remaining 1 teaspoon oil to skillet. Add onion and garlic and cook, stirring often, until onion is golden, 2–3 minutes. Add tomato and cook, stirring occasionally, until softened, about 2 minutes. Add oregano, cumin, and cinnamon and cook, stirring constantly, until fragrant, about 15 seconds.
- 4 Add tomato mixture, remaining 1/2 cup broth, and remaining 1/4 teaspoon salt to blender and process until smooth. Return chile mixture to skillet. Cook, stirring often, until thickened, about 6 minutes. Stir in chocolate and cook, stirring, until melted, about 1 minute. Slice pork chops, if desired, and serve with sauce.
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