Salsa Skillet Pork Chops Recipes

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Steps:

• In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Steps:

• Season chops w/salt and pepper.
• Brown chops on one side in non-stick skillet.
• Turn chops and add salsa to skillet.
• Bring to a boil, lower heat, cover and simmer for 8 minute.

Steps:

• PLACE pork, potatoes and seasoning mix in large, heavy-duty plastic bag; shake to coat. Heat oil in large skillet over medium-high heat. Add pork; cook for 2 to 3 minutes on each side. Top with salsa and potatoes. Reduce heat to low; cover. Cook for 12 to 15 minutes or until pork is no longer pink in center.

Steps:

• Heat oil in large skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water and Pasta to skillet. Bring to boil. Top with chops; cover. Simmer on medium-low heat 12 min. or until pasta is tender and chops are done (145°F). Remove chops from skillet; cover to keep warm.
• Add beans, cumin, Salsa and Cheese Sauce to skillet; stir until blended. Return chops to skillet; cover. Cook 2 to 3 min. or until heated through.

Steps:

• Heat canola oil in a large skillet over Medium-High heat.
• Season each side of pork chops with blackened seasoning (to taste). Rub in well.
• Brown pork in skillet for 4 minutes each side.
• While pork is browning, mix salsa, lime juice, cumin, corn and black beans.
• When pork is finished browning, reduce heat to Medium-Low and pour salsa mixture into the pan. Make sure the chops are coated well.
• Cover and simmer for 15-20 minutes (turning once if desired) or until thickest part of chop is no longer pink in the middle.
• Serve over rice (if desired).

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches. Add all chops and remaining ingredients to skillet; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145 degrees. Let stand 5 minutes before serving Per Serving: 366 cal; 11g fat (4g sat. fat); 82mg chol; 548mg sod; 29g carb; 4g fiber; 38g protein.

Steps:

• Season pork chops with seasoned salt, salt, and black pepper.
• Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
• While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
• Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).