Salsa Mac And Cheese Pork Chops Recipes

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

MACARONI AND CHEESE WITH PORK CHOPS

Steps:

• Preheat oven to 375°. Spray a 2 1⁄2-quart baking dish with nonstick cooking spray. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 5 minutes. Remove from pan. Add remaining 1 tablespoon oil to pan. Sprinkle pork chops with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Add pork chops to pan; cook until browned, approximately 3 minutes per side. Remove from pan. Set aside. Add butter to pan; melt over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, remaining 1⁄2 teaspoon salt, remaining 1⁄2 teaspoon pepper, sage, and rosemary. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat. Stir in mozzarella until melted. Stir in cooked pasta. Spoon into prepared dish. Top with pork chops, overlapping slightly; sprinkle with onion, bread crumbs, and Parmesan. Bake until pork chops are tender, approximately 25 minutes.

SMOKEHOUSE PORK CHOPS WITH MAC AND CHEESE

Steps:

• For the mac and cheese: Bring the chicken stock and 12 cups water to a boil in a pasta pot over high heat. Add the macaroni and 1 tablespoon salt. Cook until al dente, following package instructions. Drain and set aside.
• Melt the butter in a saucepan over medium heat and add 1 cup of the heavy cream. Whisk together the flour and remaining 1/2 cup heavy cream in a small bowl until free of lumps. When you start to see tendrils of steam rising from the warming cream, whisk in the flour-cream mixture. Cook, whisking gently, until the sauce has returned to the consistency of heavy cream, 3 to 4 minutes.
• Turn the heat to low and begin mixing handfuls of cheese into the sauce. Stir in the nutmeg, mustard and 1/2 teaspoon salt. Cook until all the cheese has melted and the sauce is creamy. Fold in the bacon or lobster if using. Taste and adjust the seasoning as needed. Remove the sauce from the heat.
• In a large serving bowl, combine the pasta and half of the cheese sauce, stirring to coat the pasta evenly. Stir in the remaining sauce.
• For the pork chops: In a bowl, mix together the chipotles, brown sugar, Worcestershire, liquid smoke, ginger, onion powder, garlic, 2 tablespoons sea salt and 2 tablespoons black pepper. Pour half the mixture into a large bowl; add the pork chops, turning to coat in the marinade. Let sit at room temperature for at least 10 minutes, turning occasionally, or for maximum flavor, cover and refrigerate for 30 minutes to 1 hour. Refrigerate and reserve the remaining marinade.
• Preheat a cast-iron skillet over high heat. Remove the pork chops from the marinade, shaking off any excess; discard the marinade. Lightly oil the skillet, then immediately add the chops. Cook, using the rosemary sprigs to baste with the reserved marinade, until the meat is well-browned and crisp on the outside and no longer pink inside, 8 to 10 minutes per side -- a meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F.
• Pour the remaining reserved marinade into a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook, stirring constantly, until slightly thickened, about 5 minutes.
• Serve the chops with the sauce and the mac and cheese.

SALSA MAC 'N CHEESE

Steps:

• Brown meat in large skillet; drain. Return meat to skillet.
• Stir in salsa and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until macaroni is tender.
• Add VELVEETA; cook until VELVEETA is completely melted and mixture is well blended, stirring constantly.

CHEESY SALSA MAC

Steps:

• Heat a large, deep skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to heat. Stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
• Stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
• Stir cheese food and Cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.

EASY AND DELICIOUS MEXICAN PORK CHOPS

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.

EASY MAC & CHEESE PORK CHOPS

Steps:

• Heat oil in a large skillet until warm, season porkchops with salt & pepper.
• Brown porkchops on both sides. In a small bowl combine soup and water, mix well. Remove chops from pan, drain oil. Return porkchops to pan, pour soup/water mixture over porkchops, cover and simmer 15 - 20 minutes or until cooked through. (time depends on thickness of chops) While browning chops make mac & cheese according to directions. Place a serving of mac & cheese on each individual plate and top with a porkchop and pour a little "gravey" over the porkchop. This is easy & awesome! The kids love it!

SALSA-MAC AND CHEESE PORK CHOPS

Steps:

• Heat oil in large skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water and Pasta to skillet. Bring to boil. Top with chops; cover. Simmer on medium-low heat 12 min. or until pasta is tender and chops are done (145°F). Remove chops from skillet; cover to keep warm.
• Add beans, cumin, Salsa and Cheese Sauce to skillet; stir until blended. Return chops to skillet; cover. Cook 2 to 3 min. or until heated through.

SKILLET PORK CHOPS WITH SALSA VERDE

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

HEATHLY CROCK POT SALSA PORK CHOPS

Steps:

• Trim all fat around the edges of pork chops and discard fat.
• Combine ground cumin, garlic powder, salt, and fresh ground black pepper in a small bowl; then use the spice mixture to rub the trimmed pork chops on both sides.
• Heat the oil in a heavy frying pan, add pork chops and cook over medium heat until well-browned, about 4 minutes per side. (The pork chops don't need to be done clear though, but they should be nicely browned.)
• Spray sides and bottom of the slow cooker with olive oil or non-stick spray.
• Put browned pork chops into the slow cooker, pour over salsa-lime mixture, and cook on high for 2-3 hours, or until the pork chops are very tender when pierced with a fork.
• Serve hot, with a little sauce spooned over each pork chops.

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!

SPICY SMOKED PORK CHOPS WITH MAC 'N CHEESE

Steps:

• Heat oven to 350ºF.
• Prepare Dinners as directed on package. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Blend canned tomatoes and jalapeno in blender until smooth. Spoon green and black beans over Dinner in baking dish. Top with chops. Pour tomato mixture over chops; top with cheddar. Cover. Bake 30 min. or until heated through, uncovering the last 5 min.
• Top with fresh tomatoes, onions and sour cream.

SALSA PORK CHOPS

Steps:

• Season chops w/salt and pepper.
• Brown chops on one side in non-stick skillet.
• Turn chops and add salsa to skillet.
• Bring to a boil, lower heat, cover and simmer for 8 minute.

SHAKE 'N BAKE® MEXICAN PORK CHOPS

Steps:

• Preheat oven to 425°F. Coat chops with coating mix as directed on package. Place chops in 15x10x1-inch baking pan.
• Bake 15 minutes or until chops are cooked through. Top chops with salsa and cheese. Bake an additional 10 minutes or until salsa is heated and cheese is melted. Serve with additional salsa, if desired.

SWEET CHERRY SALSA PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• In skillet coated with cooking spray, cook chops for 3 minutes on each side, or until temperature reaches 160 degrees F. Transfer to plate, cover with foil.
• In bowl combine cherries, corn, scallion, lime zest and juice. Season with salt and pepper, stir.
• Top pork with cherry salsa.

SALSA MAC AND BEEF

Steps:

• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
• Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
• Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.