Santa Fe Pork Chops Recipes

Steps:

• 1. Mix together 1/2 teaspoons salt, black pepper, cumin and chili powder. Spread mixture evenly over all surfaces of the chops; cover and refrigerate for 1-4 hours.
• 2. Meanwhile, prepare salsa by adding all salsa ingredients to a bowl and mix well. Cover and let rest at room temperature for an hour to blend flavors. Refrigerate for longer storage.
• 3. Grill chops over moderately high heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with salsa.

Steps:

• Sprinkle half the chili powder evenly onto both sides of chops.
• Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
• Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
• Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
• Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Steps:

• Place black beans and corn in 4 qt crock pot.
• Top with 1/2 cup salsa.
• Lay chops on top.
• Top with remaining salsa.
• cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.

Steps:

• Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
• In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
• Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
• Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.