MEXICAN PORK CHOPS
"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SPICY MEXICAN PORK CHOPS
Make and share this Spicy Mexican Pork Chops recipe from Food.com.
Provided by Ypsi7640
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
MEXICAN CHILE PORK CHOPS
Steps:
- In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
- Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
- In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
- Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
- Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
- In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
- In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.
MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)
This is from the Weight Watcher's Simply the Best cookbook, credited to Julie Hessenflow. My family loves this & we don't think it tastes at all like a "diet" recipe.
Provided by AmyMCGS
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
- Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
- Pour the corn/tomato mixture from the skillet over the pork chops.
- Cover with foil, and bake for 45-50 minutes or until pork is cooked through.
Nutrition Facts : Calories 265.3, Fat 4, SaturatedFat 1, Cholesterol 62.9, Sodium 832.6, Carbohydrate 30.7, Fiber 3.8, Sugar 5.5, Protein 30.1
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
MEXICAN PORK CHOPS AND RICE
This is a favorite dish around my house. If you like spicy dishes that are a little different you'll love this.
Provided by MiniMom1970
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
- While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
- In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
- When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
- While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
- Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.
Nutrition Facts : Calories 617.2, Fat 20.8, SaturatedFat 7.9, Cholesterol 136, Sodium 290.9, Carbohydrate 55.6, Fiber 5.1, Sugar 8.9, Protein 50.3
More about "mexican style pork chops recipes"
MEXICAN PORK CHOPS • LONGBOURN FARM
From longbournfarm.com
5/5 (3)Total Time 12 hrs 8 minsCategory Main CourseCalories 254 per serving
- Place the pork chops in the marinade, making sure they are covered. I use a baking dish or zipper top bag for this.
22 EASY "MEXICAN PORK CHOP" RECIPES - 730 SAGE STREET
From 730sagestreet.com
Estimated Reading Time 7 mins
- Mexican Pork Chops Recipe with (Chile) Chili Verde Sauce. These Mexican pork chops taste amazing and are now a favorite when craving authentic Mexican food.
- Grilled Mexican Pork Chops. Grilled Mexican pork chops have fantastic flavor. Just season the pork chops and place them on the grill. Cook to an internal temperature of 145 degrees.
- Easy Seasoned Pork Chops. Try this seasoned pork chop recipe for dinner tonight - this recipe is a crowd-pleaser. The flavors of the marinade and rub are truly unique, and best of all, you will have all the ingredients in your cupboard.
- Mexican-Style Grilled Pork Chops. These Mexican-style grilled pork chops are simple to make, and the Mexican chop marinade is flavorful. The prep time is minimal.
- Mexican Pork Chop Marinade. This delicious Mexican pork chop marinade works excellent for bone-in or boneless pork chops and chicken. A very versatile Mexican pork chop marinade made with lime juice, chile powder, cilantro and salt.
MEXICAN STYLE CROCK POT PORK CHOPS RECIPE - THESE OLD …
From theseoldcookbooks.com
MEXICAN WEDDING CAKES RECIPE - PILLSBURY.COM
From pillsbury.com
MEXICAN STYLE CHIPOTLE PORK CHOPS - MY LATINA TABLE
From mylatinatable.com
10 BEST MEXICAN PORK CHOPS RECIPES | YUMMLY
From yummly.com
MEXICAN PORK CHOP MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
GRILLED MEXICAN PORK CHOPS - EVERYDAY EILEEN
From everydayeileen.com
CHULETAS GUISADAS (PUERTO RICAN STEWED PORK CHOPS)
From mexicanappetizersandmore.com
4.8/5 (8)Total Time 40 minsCategory DinnerCalories 359 per serving
ROSEMARY APRICOT PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.com
GOLLITA’S MEXICAN PORK CHOPS WITH TOMATO & ONIONS - FAMILIA …
From familiakitchen.com
STEPHANIE'S EASY PORK CHOPS - RECIPE - COOKS.COM
From cooks.com
MEXICAN PORK MAIN DISH RECIPES
From allrecipes.com
COCA COLA PORK CHOPS - THE SEASONED MOM
From theseasonedmom.com
SLOW COOKER MEXICAN SMOTHERED PORK CHOPS - CROCK POT RECIPE
From theseoldcookbooks.com
CROCK POT PORK CHOPS (WITH MUSHROOMS) - MOMSDISH
From momsdish.com
LEMON CHIMICHURRI PORK CHOPS RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
90 PORK DINNER RECIPES FOR ANY DAY OF THE WEEK | TASTE OF HOME
From tasteofhome.com
EASY MEXICAN STYLE PORK CHOPS - COOK AT HOME MOM
From cookathomemom.com
MEXICAN PORK CHOPS RECIPE WITH (CHILE) CHILI VERDE SAUCE
From lowcarbmaven.com
BACON WRAPPED PORK CHOPS - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
10 BEST MEXICAN GRILLED PORK CHOPS RECIPES | YUMMLY
From yummly.com
PORK CHOPS IN SALSA VERDE RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
10 BEST MEXICAN PORK CHOPS RECIPES | YUMMLY
From yummly.com
You'll also love