Tequila Pork Chops Recipes

TEQUILA PORK CHOPS

Steps:

• Trim and discard fat from chops.
• Wipe chops with a damp towel, then press cumin seeds equally onto pork chops.
• Place a 10-to 12-inch nonstick frying over high heat.
• When hot add 1 teaspoon butter, tilting pan to coat.
• add chops and turn as necessary to brown well on both sides about 6 minutes total.
• Stir in garlic.
• Remove pan from heat (away from vent,fan, or inflammables).
• Stir in broth, tequila, and lime juice into pan.
• Set over high heat, when liquid is boiling, reduce heat and simmer until meat is no longer pink in the center (cut to test), about 4 minutes.
• Transfer chops to a platter; keep warm.
• Over high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes.
• Add remaining butter,in a lump, and stir until blended with sauce.
• Season to taste with chilies.
• Pour sauce over chops.
• add salt and pepper to taste.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

TEQUILA PORK ROAST

Steps:

• Heat pan with olive oil.
• Rub roast with salt and pepper.
• Place roast in pan, browning on all sides.
• Add Tequila and deglaze pan, scraping up all the brown bits.
• Add the beef broth.
• Add the diced veggies and bay leaf.
• Cover and simmer for 1 to 1 1/2 hours until tender.
• Remove roast to platter, tent with aluminum foil.
• Prepare Sauce-----------------.
• Make slurry of the mustard, horseradish, peanut butter and Worcestershire, set aside.
• Strain juices from the roast, pressing hard on the solids to get all the good stuff.
• Return juice to pan and reduce, about 1/2 hour until about half.
• Add mustard slurry.
• Return to a simmer- correct seasoning.
• Slice roast thinly, serving sauce on the side.

TEX-MEX PORK CHOPS

Steps:

• In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.