CHILI RUBBED BBQ PORK CHOPS
Steps:
- Warm Mango Salsa, recipe follows
- Preheat broiler.
- Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
- Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
- Once heated through stir in chopped cilantro and serve with pork chops.
WW CHILI-RUBBED PORK CHOPS
This is a weight watchers recipe. Each serving is 4 points. But weight watchers or not, it tastes great!
Provided by amybeth369
Categories Pork
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and coat broiler pan with cooking spray.
- In a small bowl, combine chili powder, sugar, cumin and garlic powder.
- Add Worcestershire sauce and stir until paste forms.
- Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
- Serve with string beans drizzled with fresh lemon juice.
Nutrition Facts : Calories 289.7, Fat 10.8, SaturatedFat 3.6, Cholesterol 95, Sodium 210.6, Carbohydrate 15.5, Fiber 4.3, Sugar 8.2, Protein 33.4
CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
- Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
- Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.
CHILI RUBBED PORK TENDERLOIN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;
CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
- Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
- Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
- Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
- Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.
CHILI-RUBBED PORK
Serve this flavorful and spicy pork in our Cuban Panini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.
- Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.
CHILI DUSTED PORK CHOPS
Make and share this Chili Dusted Pork Chops recipe from Food.com.
Provided by SeasonedSoul
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F
- In a small bowl, mix the chili powder with the cumin, salt and pepper. Rub the spice mixture all over the pork chops.
- In a large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned, about 1 minute per side.
- Add the garlic, lime zest, lime juice and cilantro to the skillet and roast the chops in the center of the oven for 10 minutes, or until rosy throughout.
- Transfer to plates and serve.
Nutrition Facts : Calories 326.3, Fat 16.5, SaturatedFat 5, Cholesterol 124, Sodium 683.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 40.2
CHILI LIME PORK CHOPS
This comes from my low carb cookbook and I have already converted it into an OAMC recipe. Great flavors! And easy too. I add the zest of the lime. Note marinating time.
Provided by dicentra
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork chops in a plastic bag or bowl.
- For the marinade, in a small bowl, stir together the lime juice, chili powder, olive oil, cumin, cinnamon, hot pepper sauce, salt and garlic.
- Pour over the chops, turning to coat well. Label and freeze at this point if you are doing OAMC. If not, allow to marinate for 4-24 hours before broiling.
- Preheat broiler.
- Place chops on the unheated rack of a broiler pan Broil for 6-8 minutes (3-4 minutes on each side) or until done and juices run clear.
Nutrition Facts : Calories 338.2, Fat 17, SaturatedFat 5.1, Cholesterol 124, Sodium 317.2, Carbohydrate 4.7, Fiber 2.1, Sugar 0.6, Protein 40.7
CHILI RUB FOR PORK
This recipe has just enough spice to give it a kick. My son actually did the prep work. The original recipe was for pork chops but it's so good you could use it for any meat. My husband and kids really enjoyed this one. Recipe found in Candian Living.
Provided by Alison T
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim fat and slash edges at 1 inch intervals.
- In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
- Grease grill and cook until juices run clear. Approx 8 minutes.
Nutrition Facts : Calories 255, Fat 15.8, SaturatedFat 5.1, Cholesterol 75, Sodium 664.8, Carbohydrate 4.5, Fiber 0.6, Sugar 3.4, Protein 22.9
CHILI-SPICED PORK CHOPS
I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy-and our son enjoys it, too. It's easy to make, and I always have all the ingredients on hand. -Andrea Keith of Kentwood, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHILI RUBBED PORK ROAST
This is one of those recipes that once you try it, it becomes one of your all-time favorites. I gave this recipe to a chef at one of the Hotel/Casinos that I worked at. He actually laughed at me. Then one day, he approached me and told me that he'd tried it, and that it was one of the very best recipes that he's ever tried. So,ya never know! You may laugh too, at a couple of the ingredients. Just close your eyes and make it. You just may be in for a big SURPRISE!
Provided by FLUFFSTER
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In small bowl, combine salt, garlic salt, and 1/2 teaspoons chili powder.
- Rub roast all over with mixture.
- Place roast fat side up, on a rack in shallow roasting pan.
- Roast uncovered, approximately 2 hours.
- While meat is cooking, combine the rest of ingredients in a med. saucepan.
- Bring to a boil.
- Reduce heat and simmer, uncovered for 2 minute.
- About 15 minute before the roast is done, baste meat with jelly mixture.
- When roast is done, remove from oven and let stand for 10 minute before carving.
- Mix 1/2 cup pan drippings(or whatever you have up to 1/2 cup), with remaining jelly mixture.
- Reheat if necessary.
Nutrition Facts : Calories 817.7, Fat 28.8, SaturatedFat 10.4, Cholesterol 259.9, Sodium 836.5, Carbohydrate 49.8, Fiber 1.1, Sugar 37.9, Protein 87
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