Pork Picante Recipes

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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

PORK PICANTE



Pork Picante image

I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.

Provided by BreadandButter

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb boneless sirloin pork chop
1 tablespoon vegetable oil
3/4 cup vegetable juice
1 beef bouillon cube (dissolve into vegetable juice)
1 cup chunky salsa (I used price chopper's cilantro salsa)
1/3 cup peach preserves
2 tablespoons cornstarch

Steps:

  • Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
  • Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
  • Drain and return to skillet.
  • Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
  • Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
  • In a small bowl stir together salsa, preserves, and corn starch.
  • Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir 2 minutes longer.

Nutrition Facts : Calories 208, Fat 7.2, SaturatedFat 2, Cholesterol 48.4, Sodium 486.3, Carbohydrate 18.9, Fiber 1.1, Sugar 11, Protein 16.6

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

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

LEMONY PORK PICCATA



Lemony Pork Piccata image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

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

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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