BONE-IN PORK CHOP WITH MOLE AND TOMATO AND CORN RICE
Provided by Anne Burrell
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 32
Steps:
- For the pork chop with mole: To a large cast-iron pan over medium-high heat, add the fennel seeds, cumin seeds and cinnamon. Toast, swirling the pan frequently, until fragrant. Remove from the pan and set aside. Then, add the ancho, guajillo and pasilla chiles (you may have to work in batches depending on the size of the pan) in an even layer and toast on all sides, continuing to move the pan frequently, until fragrant, about 5 minutes per batch. Remove from the pan and set aside.
- To the carafe of a spice grinder, add the toasted fennel and cumin seeds and pulse until a fine powder is formed. Remove and set aside.
- Meanwhile, heat a grill pan over medium-high heat. Brush lightly with olive oil. Grill the tortillas, tomatoes, tomatillos, garlic, jalapeno and onion in batches until charred with grill marks on all sides, about 2 minutes. Transfer to the carafe of a bender.
- To the blender, add the chicken stock, peanuts, almonds, chipotle in adobo and 1 tablespoon of the fennel-cumin mixture and blend until smooth. Transfer to a medium saucepot over medium heat. Add the brown sugar, chocolate, bay leaf and toasted cinnamon stick. Bring to a boil, then reduce to a simmer. Taste and season with salt and pepper. Cook for at least 30 minutes, but longer is always better, so up to 2 hours. Adjust the consistency with more chicken broth if the mixture is too thick.
- For the corn and tomato rice: Coat a small saucepot with olive oil and turn the heat to medium. Add the onion and saute until translucent, about 5 minutes. Add the chicken stock, rice, tomatoes and bay leaf and season with a pinch of salt. Bring to a boil then reduce to a simmer and cover. Cook until the rice is tender, about 15 minutes. Remove the cover, fluff the rice and stir in the corn and cilantro.
- Meanwhile, season the pork chops with the remaining fennel-cumin mixture and some salt. Heat the large cast-iron pan used to toast the spices over medium-high heat and coat generously with olive oil. Sear the chops on all sides until brown (brown food tastes good!), about 6 minutes per side. Cook to medium, until the internal temperature reaches 145 degrees F or to desired doneness. Remove from pan and allow to rest on a cooling rack for at least 10 minutes.
- To serve, ladle a spoonful of mole on the bottom of the plate, place a pork chop on top and garnish with the cilantro and rice on the side.
PORK CHOPS MOLE
Mole sauce or paste, a spicy sauce made with chocolate, cinnamon, dried red pepper and other ingredients, can be found in the Mexican section of your local supermarket.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 351 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 553mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
PORK CHOPS IN GREEN MOLE SAUCE
These pork chops are packed with unexpected ingredients, from tomatillos to pumpkin seeds to cilantro. Bonus: You can use the leftovers to make tostadas.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Blend 1/4 cup dressing, water, tomatillos, pumpkin seeds and 1/4 cup cilantro in blender until smooth; set aside.
- Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add chops; cook 5 to 7 min. or until browned on both sides, turning after 4 min. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 2 to 3 min. or until onions are tender. Return chops to skillet; cover with tomatillo mixture. Bring to boil; cover. Cook on medium-low heat 10 to 12 min. or until chops are done (145ºF). Remove chops from skillet, reserving sauce in skillet; cover chops to keep warm.
- Stir cream cheese into sauce; cook, uncovered, 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Spoon over chops; sprinkle with remaining cilantro.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 28 g
SLOW-COOKER PORK CHOPS
Everyone will enjoy these fork-tender, slow cooker pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes and coleslaw or a salad. These are the best slow cooker pork chops. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.
Nutrition Facts : Calories 279 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK CHOPS WITH MOLE SAUCE (WW)
These pork chops are pretty good - and the sauce would be wonderful over rice or mashed potatoes--pure comfort food WW style. If you are following the WW flex plan each pork shop is 6 points/serving. Recipe source: WW Magazine (January 2008)
Provided by ellie_
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
- Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
- Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
- Spray skillet with Pam and set over medium high heat.
- Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
- Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
- Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
- Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
- Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
- Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
- Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).
Nutrition Facts : Calories 82.4, Fat 5.1, SaturatedFat 1.9, Sodium 410.3, Carbohydrate 9.6, Fiber 3.4, Sugar 1.4, Protein 3
GREEN MOLE WITH PORK
Provided by Zarela Martinez
Categories Herb Pork Cinco de Mayo Dinner Meat Tomatillo Jalapeño Hominy/Cornmeal/Masa Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
- Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
- Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
- Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
- Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
- Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
- Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
- Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS WITH HONEY-GARLIC SAUCE
The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.
Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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