GREEN CHILE PORK CHOPS
Make and share this Green Chile Pork Chops recipe from Food.com.
Provided by Engrossed
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour oil in a large saute pan with a lid.
- Heat over medium high until hot.
- Add pork chops, onions, garlic and oregano.
- Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
- Add the rest of the ingredients and bring to a boil.
- Cover and simmer for 30 minutes or until pork chops are tender.
Nutrition Facts : Calories 377.3, Fat 27, SaturatedFat 8.4, Cholesterol 68.8, Sodium 1280.5, Carbohydrate 14.7, Fiber 3.1, Sugar 7.6, Protein 20
GREEN CHILE PORK
Steps:
- For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
- For the sandwiches: Mix mayo and Jamaican relish in a bowl.
- Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
- Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!
SLOW COOKER PORK GREEN CHILI
This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!
Provided by Christy Blaker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h45m
Yield 12
Number Of Ingredients 24
Steps:
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g
MEXICAN CHILE PORK CHOPS
Steps:
- In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
- Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
- In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
- Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
- Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
- In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
- In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.
PORK CHOPS WITH GREEN CHILLI SAUCE
My husband and I came up with this recipe on a whim and it came out VERY good. I like it because it's SO simple and fast and the ingredients aren't strict. You really just mix the ingredients to taste. I don't know the EXACT times on this, but I think I'm pretty close on my guess. We served this with refried beans and Spanish rice and iced tea.
Provided by Netanya
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the cooking oil (we use Canola) in a non-stick pan.
- Place thawed pork chops in the heated oil and cook until thoroughly done and slightly browned on both sides.
- While the pork chops are cooking, mix the enchilada sauce, green chilies, garlic, and sour cream together. Add salt and pepper to taste.
- Once pork chops are cooked through, drain the remaining oil.
- In the same pan, pour the sauce over the pork chops and cover. Leave on low heat until the sauce is heated.
- Serve hot and enjoy!
Nutrition Facts : Calories 454.6, Fat 35, SaturatedFat 13.8, Cholesterol 101.3, Sodium 617, Carbohydrate 9, Fiber 1.1, Sugar 1.4, Protein 25.8
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
PORK CHOPS WITH GREEN CHILE CORN
Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
- Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
- Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
- Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 3 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g
GREEN CHILE PORK CHOPS
Make and share this Green Chile Pork Chops recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 45m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- In large saute pan place oil and heat on medium high until it is hot. Add pork chops, onion, garlic, and oregano. Saute for five minutes or until onions are translucent and chops are browned.
- Add green chiles, tomatoes, water, and salt to taste. Bring to boil. Reduce heat to low. Cover pan and simmer chops for 30 minutes or until they are tender.
Nutrition Facts : Calories 374.4, Fat 27, SaturatedFat 8.4, Cholesterol 68.8, Sodium 68.5, Carbohydrate 13.5, Fiber 2.4, Sugar 6.8, Protein 20.6
More about "green chile pork chops recipes"
MY MAMMA'S PORK GREEN CHILI / CHILE RECIPE - EAT SIMPLE …
From eatsimplefood.com
Reviews 2Calories 458 per servingCategory Main Dish / Stew
- Bring a large pot to medium high heat and add oil to lightly coat the bottom. Add pork and onion and cook ~ 4-5 minutes.
PORK CHOPS & CREAMY GREEN CHILE SAUCE • THE WICKED …
From thewickednoodle.com
4.3/5 (6)Category Main Dish
- Press “Saute” on your Instant Pot. When it’s preheated, addthe oil to the pot. Add the pork chops, then season with half the garlic andonion powders, salt, and pepper. Cook until the chops are browned on both sides, then remove.
- Add the chicken broth to the pot, scraping to remove anybrowned bits from the bottom (this is important to ensure your Instant Potcomes to pressure). Add the remaining garlic and onion powders, salt, and pepperto the broth. Place the pork chops into the chicken broth and add the radishes.
- Close and lock the lid of the Instant Pot, making sure thevalve is set to “Sealing”. Press “Manual” and make sure the pressure is set to“high.”. Set the timer for 15 minutes.
- When the time is up, release the pressure by carefully moving the valve (quick pressure release).
HATCH GREEN CHILE PORK CHOPS AND RICE - A PLEASANT …
From apleasantlittlekitchen.com
- Place the pork in a rectangular baking dish add the buttermilk and cover. Place in the fridge and let marinate for at least 8 hours or overnight.
- Remove the pork from the buttermilk 30 minutes before cooking. Pat dry and evenly salt the pork chops (front and back) with 1 teaspoon of salt. Heat the oven to 400 degrees.
- In a large cast iron skillet, cook the bacon until the fat is rendered. Remove the bacon and increase the heat to medium-high. Once the pan is hot, add the pork chops. Brown the pork for 4 minutes per side, for a total of 8 minutes.
- Place the browned pork onto a rimmed baking sheet and cook for an additional 7-10 minutes, or until the internal temperature reaches 145 degrees. For well done pork, cook to 160 degrees. Remove the pork oven and cover. Let pork rest for 10 minutes before serving.
GREEN CHILE PORK CHOPS IN RED SAUCE - CUPCAKES AND …
From cupcakesandcutlery.com
HATCH GREEN CHILE PORK CHOPS RECIPE | THE FRESH CHILE …
From freshchileco.com
GRILLED PORK CHOPS WITH CHILE & PINEAPPLE - EATINGWELL
From eatingwell.com
PORK CHILE VERDE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST GREEN CHILI PORK CHOPS IN CROCK POT RECIPES
From yummly.com
CHEESY GREEN CHILE PORK CHOP FOIL PACKETS - SOUTHERN …
From southernliving.com
38 GREATEST GRILLING RECIPES ON THE PLANET - EAT THIS NOT THAT
From eatthis.com
CHILE VERDE PORK {EASY CROCKPOT RECIPE} - WELLPLATED.COM
From wellplated.com
WHOLE GREEN CHILE PORK ROAST - RECIPE - COOKS.COM
From cooks.com
OUR FAVORITE RECIPES | STUFFED GREEN CHILE PORK CHOPS
From lascruces.com
MEXICAN PORK CHOPS RECIPE WITH (CHILE) CHILI VERDE SAUCE
From lowcarbmaven.com
RECIPE: CHIPOTLE-HONEY PORK CHOPS WITH COTIJA-LIME POTATOES
From blueapron.com
44 BEST GREEN CHILE RECIPES: GREEN CHILI STEW, ENCHILADAS & SAUCE ...
From parade.com
THE STORY BEHIND DUNSMOOR'S RECIPE FOR PORK AND GREEN CHILE STEW
From latimes.com
MEYER NATURAL - HATCH GREEN CHILE PORK CHOPS & RICE
From meyernatural.com
SPICY GREEN CHILE PORK CHOPS - BLUE APRON
From blueapron.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #pork #american #southwestern-united-states #easy #dinner-party #holiday-event #dietary #spicy #low-sodium #low-calorie #low-carb #inexpensive #low-in-something #meat #pork-chops #taste-mood #savory #presentation #served-hot #3-steps-or-less
You'll also love
Related Search