PEACHY PORK PICANTE
Make and share this Peachy Pork Picante recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Coat pork cubes with taco seasoning.
- Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides.
- Add salsa and preserves.
- Reduce heat to low, cover and simmer 15-20 minutes.
Nutrition Facts : Calories 383.6, Fat 18.2, SaturatedFat 6.2, Cholesterol 76, Sodium 463.7, Carbohydrate 31.6, Fiber 1.5, Sugar 21.4, Protein 22.6
PORK WITH PEACH PICANTE SAUCE
When fresh peaches are in season, I cook these pork ribs for family and friends. I love the recipe because I only need six ingredients, the slow cooker does the work for me and the ribs turn out tender and tasty. -Connie Jenista, Valrico, Florida
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss ribs with taco seasoning. Cover and refrigerate overnight., Place pork in a 3-qt. slow cooker. In a small bowl, combine the salsa, preserves and barbecue sauce. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. , Add peaches; cover and cook 30 minutes longer or until peaches are tender.
Nutrition Facts : Calories 315 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
PORK CHOPS WITH SAUCE PIQUANT
Steps:
- In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
- Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
- Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
PORK PICANTE
I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.
Provided by BreadandButter
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
- Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
- Drain and return to skillet.
- Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
- Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
- In a small bowl stir together salsa, preserves, and corn starch.
- Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 2 minutes longer.
Nutrition Facts : Calories 208, Fat 7.2, SaturatedFat 2, Cholesterol 48.4, Sodium 486.3, Carbohydrate 18.9, Fiber 1.1, Sugar 11, Protein 16.6
PEACHY PORK PICANTE
My twin sister in WA State turned me onto this recipe! It's all ingredients you probably have in your pantry & Fridge! Can I get a YUM?
Provided by Denise Miles
Categories Pork
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a nonstick Skillet,add Pork pieces and cook until meat turns white. Sprinkle Taco pkt. evenly over meat and combined thoroughly.
- 2. Add Salsa and Peach Preserve. Stir until Preserve is melted and meat is now glossy.
- 3. Chop up parsley and sprinkle over top. Best if served over rice. Enjoy!
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
FRUITED PORK CHOPS
Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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