SOUTHWESTERN PORK CHOPS
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
GRILLED SOUTHWESTERN PORK CHOPS
Yippee-ay-oh-so-good! Chili powder, cumin, red pepper and garlic rub these flavorful chops just the right way.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 47m
Yield 8
Number Of Ingredients 7
Steps:
- Mix all ingredients except pork.
- Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
- Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
Nutrition Facts : Calories 185, Carbohydrate 1 g, Cholesterol 65 mg, Fiber 0 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
SOUTHWESTERN PORK SOUP
A simple broth-based soup is packed with pork, beans and just the right amount of spice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
- Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 11 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
PORK CUTLETS
Steps:
- In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
- Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
- Serve with potato and leeks
SWEDISH CUTLETS (OR PORK CHOPS)
Make and share this Swedish Cutlets (Or Pork Chops) recipe from Food.com.
Provided by Debbie R.
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub a little gqrlic salt into the meat. Season with salt and pepper. Saute the chops in the oil until well-browned. Remove to a hot platter, and pour on the juice from the pan.
- On each chop, put a heaping teaspoonfull of the onion. Over that, put on the cheese (don't experiment with other cheeses).
- Put in a hot (400 degree) oven for about 10 minutes. The cheese will melt; the cheese and onion will produce a very tasty sauce.
SOUTHWEST SUMMER PORK CHOPS
These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasonings. We love the seasoning blend on pork, but you can also use it on chicken. It gives foods a terrific taste without added salt. -Sandy Shortt, Cedarville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops. Seal bag and turn to coat; refrigerate for 1-2 hours., Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 202mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PORK CUTLETS WITH SOUTHWESTERN SAUCE
Number Of Ingredients 12
Steps:
- 1. Cook rice in water as directed on package.2. Meanwhile, if necessary, cut pork into 4 serving-sized pieces. Heat oil in large skillet over medium-high heat until hot. Add pork cook until lightly browned on both sides.3. Reduce heat to medium. Stir in tomatoes, tomato sauce, chiles, salt, onion powder and cumin cook 5 minutes.4. Add raisins and frozen vegetables. Bring to a boil. Reduce heat to low cover and simmer 15 to 20 minutes or until vegetables and pork are tender, stirring occasionally. Serve over rice.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 580 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 5 g 25% * Cholesterol: 80 mg 27% * Sodium: 1370 mg 57% * Total Carbohydrate: 76 g 25% * Dietary Fiber: 7 g 28% * Sugars: 13 g * Protein: 32 g * Vitamin A: 80% * Vitamin C: 45% * Calcium: 10% * Iron: 30% * Dietary Exchanges: 4 Starch, 3 Vegetable, 2 1/2 Medium-Fat Meat or 4 Carbohydrate, 3 Vegetable, 2 1/2 Medium-Fat Meat
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST PORK CHOPS
This recipe uses southwest ingredients to make a tasty and tender porkchop that is still low in calories. It is also easy to put into the marinade in the morning and simply cook later in the day for dinner.
Provided by CaliforniaJan
Categories Pork
Time 8h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
- Serve topped with remaining marinade and garnished with avocado and cilantro.
Nutrition Facts : Calories 84.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 0.5, Sodium 476.5, Carbohydrate 9.7, Fiber 3.1, Sugar 4.1, Protein 1.7
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- Position oven racks in the upper and lower thirds of your oven. Preheat to 425°. Toss the sweet potatoes and peppers with the olive oil, 1 tsp. salt and pepper to taste on a rimmed baking sheet in a single layer. Bake on the lower oven rack until tender - 20-25 minutes.
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