CHILI-RUBBED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
- Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
- Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.
Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams
SORTA BLACKENED CHILE-RUBBED PORK
This chile-rubbed pork chop video recipe is a kinder, gentler version of the 'blackened' cooking technique. We start on high heat, but cook the chops on medium, and then finish the cooking by wrapping the chops in foil. This produces a very moist chop, as the meat has time to 'rest' as it finishes cooking.
Provided by Chef John
Categories Pork Chops
Time 4h30m
Yield 2
Number Of Ingredients 7
Steps:
- Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
- Place pork chops on a plate and coat both sides of chops with spice mixture. Sprinkle the remaining spice mixture onto the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.
- Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.
- Heat oil in a skillet over medium-high heat. Place pork chops in the hot oil and reduce heat to medium; season with salt. Cook pork chops until partially blackened, 5 to 6 minutes per side.
- Transfer pork chops to a sheet of aluminum foil and wrap edges together creating a seal. Allow pork chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place pork chops on a serving plate and spoon residual juices in the foil over each chop.
Nutrition Facts : Calories 522 calories, Carbohydrate 3.3 g, Cholesterol 126 mg, Fat 34.7 g, Fiber 1.7 g, Protein 47.6 g, SaturatedFat 10.2 g, Sodium 91.3 mg, Sugar 0.2 g
SORTA BLACKENED CHILE-RUBBED PORK
This chile-rubbed pork chop video recipe is a kinder, gentler version of the 'blackened' cooking technique. We start on high heat, but cook the chops on medium, and then finish the cooking by wrapping the chops in foil. This produces a very moist chop, as the meat has time to 'rest' as it finishes cooking.
Provided by Chef John
Categories Pork Chops
Time 4h30m
Yield 2
Number Of Ingredients 7
Steps:
- Mix paprika, ancho chile powder, black pepper, and allspice together in a spice shaker or bowl.
- Place pork chops on a plate and coat both sides of chops with spice mixture. Sprinkle the remaining spice mixture onto the plate and pat the outsides of each chop into the spice mixture until entire chop is coated.
- Put coated pork chops in a resealable plastic bag and refrigerate for flavors to absorb into the pork chops, 4 to 12 hours.
- Heat oil in a skillet over medium-high heat. Place pork chops in the hot oil and reduce heat to medium; season with salt. Cook pork chops until partially blackened, 5 to 6 minutes per side.
- Transfer pork chops to a sheet of aluminum foil and wrap edges together creating a seal. Allow pork chops to "cook" from the residual heat inside the foil wrap, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place pork chops on a serving plate and spoon residual juices in the foil over each chop.
Nutrition Facts : Calories 522 calories, Carbohydrate 3.3 g, Cholesterol 126 mg, Fat 34.7 g, Fiber 1.7 g, Protein 47.6 g, SaturatedFat 10.2 g, Sodium 91.3 mg, Sugar 0.2 g
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