Veracruz Pork Chops Recipes

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VERACRUZ PORK CHOPS



Veracruz Pork Chops image

Great summer pork chops to help use up fresh veggies from your garden or farmers' market. Found recipe in FamilyFun magazine.

Provided by CharmedChef

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 (8 ounce) pork chops
1/2 teaspoon fresh ground black pepper
1/8 teaspoon salt
1 medium red onion, sliced thin
1 green pepper, sliced
3 celery ribs, sliced
1 (14 1/2 ounce) jar sliced tomatoes with juice

Steps:

  • Season pork chops with salt and pepper.
  • Heat olive oil to medium high heat and saute chops, about three minutes per side. Remove to plate and keep warm.
  • Add onions to same pan and cook, about three minutes. Add peppers and celery and cook until vegetables are tender and onions are translucent and fragrant.
  • Add the tomatoes and their juice and salt and pepper to taste. Bring to a simmer.
  • Cover pork chops in tomato mixture, turning to coat all sides.
  • Simmer on medium low heat until pork chops are done, (150 degrees internal temperature) about 8 minutes.
  • Serve with brown rice.

Nutrition Facts : Calories 565.9, Fat 36, SaturatedFat 11.1, Cholesterol 153.1, Sodium 458.8, Carbohydrate 11.7, Fiber 2.9, Sugar 6.3, Protein 47.5

PORK CHOPS VERACRUZ



Pork Chops Veracruz image

Provided by Quick.easy.cooking

Number Of Ingredients 0

Steps:

  • In a large skillet, heat oil. Add pork chops. Brown well on both sides. Drain off excess fat. Sprinkle with flour, brown sugar, dry mustard, salt and garlic. Add onions and wine. Cover. Cook over low heat until chops are tender, about 1 hour. Add 1/2 cup water, or as needed, and spoon sauce over chops several times. Add green pepper 15 minutes before end of cooking time. Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions. Top pork chops with pimiento and serve with rice.

Nutrition Facts :

PORK CHOPS IN VERACRUZ SAUCE



Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 15

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

  • Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
  • Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
  • Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
  • Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
  • Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

PORK CHOPS VERACRUZ



Pork Chops Veracruz image

Number Of Ingredients 9

1/4 cup bacon drippings
2 cloves garlic minced
4 pork chops thick
2 teaspoons dry mustard
Salt and freshly ground pepper to taste
1/2 cup vermouth
3/4 cup orange juice concentrate fresh
1 onion medium thinly sliced
2 green bell peppers cored, seeded, cut in strips

Steps:

  • Heat bacon fat in skillet and sauté garlic without browning. Rub pork chops with mustard, salt and pepper. Brown in bacon fat. Add vermouth and orange juice simmer 5 minutes uncovered. Layer onion and green pepper on chops. Cover skillet simmer until meat is tender, about 40 minutes. Serve with rice.

Nutrition Facts : Nutritional Facts Serves

PORK CHOPS IN VERACRUZ SAUCE



Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories     Mexican Recipes

Time 55m

Yield 4

Number Of Ingredients 15

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

  • Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
  • Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
  • Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
  • Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
  • Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

PORK CHOPS ALLA FIORENTINA



Pork Chops alla Fiorentina image

This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

2 to 3 bone-in pork loin chops (about 12 ounces each)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, thinly sliced
2 cloves garlic, smashed, peeled and cut in half
One 5-ounce container baby spinach, roughly chopped
1/2 cup mascarpone cheese
4 teaspoons freshly squeezed lemon juice (about 1/2 large lemon)

Steps:

  • Remove the pork chops from the refrigerator 30 minutes before cooking.
  • Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
  • Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
  • Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.

PORK CHOPS VERACRUZ



Pork Chops Veracruz image

Number Of Ingredients 9

1/4 cup bacon drippings
2 cloves garlic minced
4 pork chops thick
2 teaspoons dry mustard
Salt and freshly ground pepper to taste
1/2 cup vermouth
3/4 cup orange juice concentrate fresh
1 onion medium thinly sliced
2 green bell peppers cored, seeded, cut in strips

Steps:

  • Heat bacon fat in skillet and sauté garlic without browning. Rub pork chops with mustard, salt and pepper. Brown in bacon fat. Add vermouth and orange juice simmer 5 minutes uncovered. Layer onion and green pepper on chops. Cover skillet simmer until meat is tender, about 40 minutes. Serve with rice.

Nutrition Facts : Nutritional Facts Serves

HOMEMADE ITALIAN PORK CHOPS



Homemade Italian Pork Chops image

Tomato sauce seasoned with oregano, basil and garlic gives Italian flavor to tender chops. "This is one of the few ways I will eat pork chops," relates Vickie Lowe of Lititz, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (1 inch thick)
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon each dried oregano, basil and parsley flakes
1/4 cup cornstarch
1/4 cup cold water
Green pepper rings, optional

Steps:

  • In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

Nutrition Facts : Calories 410 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 897mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.

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