SPICY MEXICAN PORK CHOPS
Make and share this Spicy Mexican Pork Chops recipe from Food.com.
Provided by Ypsi7640
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
PORK CHOPS OLE
This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese makes this dish a crowd pleaser. A dear friend shared this recipe with me several years ago. -Laura Turner, Channelview, Texas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 515 calories, Fat 27g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 587mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
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.
MEXICALI PORK CHOPS
Unusual but delicious way to serve pork chops. Colorful, quick and easy! Serve over steamed rice, if desired, or just as it is.
Provided by DAVERINO
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
- Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 226 calories, Carbohydrate 17.1 g, Cholesterol 48.9 mg, Fat 12.6 g, Fiber 3.4 g, Protein 13.1 g, SaturatedFat 6 g, Sodium 594.2 mg, Sugar 4.3 g
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
MEXICAN PORK CHOPS
"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
MEXICAN PORK CHOPS GRANDE, OLE!
I had a lot of leftover taco "fixins" one day, so thawed some pork chops and came up with this recipe. It turned out so good, I wondered which I liked better...the tacos or this!! Nice change of pace, and fantastic presentation! :D Enjoy! Muy Bien!! (Old photo by me)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Pork
Number Of Ingredients 15
Steps:
- Rub taco seasoning mix on both sides of all four pork chops. Or use your own taco seasoning mix. In large skillet, melt butter with vegetable oil, heat over med-high heat. Lightly brown and sear chops on both sides. Transfer to shallow, lightly greased baking dish. Top each chop evenly with salsa. Place in 350º oven for about 30-35 minutes or til done. *Chops are done when very slightly pink inside and juices run clear. *Don't overbake! Bake less if chops are thinner! Top with cheese during last 5 minutes or so of baking. Serve topped with topping ingredients to your heart's desire. Serve with Spanish, Mexican or green rice and refried beans, salsa and white corn tortilla chips if desired.
MEXICAN PORK CHOPS
Make and share this Mexican Pork Chops recipe from Food.com.
Provided by Lvs2Cook
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
- Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.
PORK CHOPS OLE
I make this for my family on a regular basis. It has a wonderful flavor and the pork chops are always tender! I found the recipe in a Taste of Home Magazine .
Provided by Kim D.
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
- Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
- Arrange chops over rice; top with green pepper.
- Cover and bake at 350F for 1-½ hours.
- Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
OLE MOLE MEXICAN PORK CHOPS
A delicious taste of Old Mexico. Serve on a bed of rice and you've got dinner! Original recipes was an entry in RZ CrazeE recipe contest, however I have since modified the recipe to fit our taste.
Provided by Galley Wench
Categories Mexican
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
- In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
- Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
- Season pork chops with salt and pepper.
- Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
- Add tomato mixture to crock pot.
- Cook on low for 6-7 hours (time may vary).
- Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
- Stir in corn approximately 1 hour before serving.
- If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
- Just before serving squeeze lime juice into pot and stir.
- To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.
MEXICALI PORK CHOPS
Grab just a couple pantry staples-taco seasoning and your favorite salsa-to cook up a super-quick dinner of tender pork chops smothered in fun flavors. -Laura Cohen, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Rub taco seasoning over pork chops. In a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 211 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 856mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
PORK CHOPS OLE WITH RICE
This recipe is a fun and simple way to give pork chops south-of-the-border flair. The flavorful seasoning, rice and melted cheddar cheese make this dish a crowd-pleaser.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown pork chops in oil; sprinkle with seasoning blend and pepper. Meanwhile, in a greased 13-in. x 9-in. baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted.
Nutrition Facts :
PORK OLE
This recipe was given to me by a fellow I used to work with. We both enjoyed trying new recipes. The pork mixture is also great over rice.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a resealable plastic bag, combine pork and taco seasoning; toss to coat. In a saucepan, brown pork in oil over medium heat. Stir in salsa and peach preserves. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pork is tender. Serve with tortillas.
Nutrition Facts :
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