Southwest Pork Chops Recipes

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Steps:

• Preheat oven to 450 degrees.
• Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice.
• Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops.
• Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients.
• Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted.
• Serve with sour cream, sliced green onions, olives, cilantro and salsa.

Steps:

• Mix rub ingredients.
• Rub generously on pork.
• Refrigerate 1 hour.
• Preheat oven to 350°F.
• Bake for 40 minutes or until done.

Steps:

• In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
• Serve topped with remaining marinade and garnished with avocado and cilantro.

Steps:

• Coat a large nonstick skillet with cooking spray; place over high heat until hot.
• Press chops with palm of hand to flatten slightly; add to skillet and cook 1 minute on each side or until browned.
• Reduce heat to medium-low.
• Combine salsa and lime juice; pour over chops.
• Simmer, uncovered, 8 minutes or until chops are done.
• If desired, sprinkle chops with cilantro.

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Sprinkle pork chops with 2 teaspoons of the seasoning mix. Let stand at room temperature no more than 5 minutes.
• Meanwhile, in small bowl, mix cilantro, melted butter, lime juice and remaining 1 teaspoon seasoning mix. Coat corn with 1 tablespoon cilantro mixture; reserve remaining mixture. Wrap each ear of corn in heavy-duty foil, sealing edges well and leaving room for heat expansion.
• Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Place corn directly over medium heat. Cover grill; cook 10 minutes. Turn pork and corn; cook 7 to 8 minutes longer or until corn is hot, pork is no longer pink and meat thermometer inserted in center of pork reads 160°F. Serve remaining melted butter mixture with corn and pork.

Steps:

• In a small bowl, combine the first eight ingredients; rub over pork chops. In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops. Seal bag and turn to coat; refrigerate for 1-2 hours., Discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• Heat the oil in a large skillet.
• Brown the pork chops on both sides.
• Season the chops with a pinch of salt and pepper.
• In a greased dutch oven or baking dish combine rice, chicken stock, tomato sauce, corn, green chiles, bell pepper, serrano peppers and spices.
• Place the chops over the rice mixture.
• Cover and bake at 350 degrees for 1 hour 15 minutes.
• Uncover and sprinkle with cheese.
• Return to the oven uncovered until the cheese melts (2-3 minutes).
• Serve with cilantro garlic bread.

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

Steps:

• Cook peppers and onions in large nonstick skillet on medium-high heat 5 min. or until crisp-tender, stirring frequently. Meanwhile, rub both sides of chops with combined seasonings.
• Add chops to skillet; cook 2 to 3 min. on each side or until evenly browned on both sides. Add beans and tomatoes; cover. Cook on medium-low heat 5 min.
• Top chops with cheese; cook, covered, 2 to 3 min. or until chops are done (145ºF) and cheese is melted. Remove from heat. Let stand 3 min. before serving chops and vegetable mixture over rice.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Meanwhile, sprinkle taco seasoning evenly onto both sides of chops.
• Add chops to skillet; cook 3 min. on each side or until done (145°F). Remove chops from heat; let stand 3 min.
• Meanwhile, cut 1 lime half into 4 wedges; reserve for later use. Combine cucumbers, avocados, onions, garlic and cilantro in large bowl. Squeeze juice from remaining lime half. Add to vegetable mixture; mix lightly.
• Serve chops with cucumber mixture and reserved lime wedges.

Steps:

• Mix all ingredients except pork.
• Spread chili powder mixture evenly on both sides of pork. Cover and refrigerate at least 30 minutes but no longer then 24 hours.
• Heat coals or gas grill for direct heat. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.

Steps:

• In a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large resealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.
• If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 145 degrees F (63 degrees C).

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Brown pork chops on both sides. Remove from pan., In same skillet, heat remaining butter. Add onion and jalapeno; cook and stir 2-3 minutes or until tender. Return chops to skillet. Add corn, lime juice and, if desired, olives; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Steps:

• Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, cook chops in 1 teaspoon oil over medium heat for 2-3 minutes on each side or until browned. Remove and keep warm. , In the same skillet, saute onion in remaining oil until tender. Stir in the tomatoes, chilies, water, sauce mix and 2 tablespoons olives. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Return chops to the pan; top with green pepper rings. Cover and simmer for 9-12 minutes or until meat is tender. , Remove chops and pepper rings; keep warm. Stir sour cream into sauce until blended. Serve with pork and rice. Garnish with remaining olives.