SPICY PORK CHOPS WITH BLACK BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
- Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
- Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
- Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
MOROCCAN SPICE RUBBED PORK CHOPS
Make and share this Moroccan Spice Rubbed Pork Chops recipe from Food.com.
Provided by nemokitty
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
- Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.
Nutrition Facts : Calories 353.8, Fat 19.2, SaturatedFat 6.1, Cholesterol 137.3, Sodium 255.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 41.4
CUBAN SPICED PORK CHOPS
This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.
Provided by justcallmetoni
Categories Lime
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
- Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
- Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.
Nutrition Facts : Calories 238.9, Fat 10, SaturatedFat 3.5, Cholesterol 95, Sodium 70.6, Carbohydrate 5.3, Fiber 0.4, Sugar 0.8, Protein 31.1
BOLIVIAN SPICED PORK CHOPS
This is great rub for pork chops! Be prepared for some real spice if you use the full 1/2 TBL of red pepper, I usually cut it back to about 1/2 tsp instead. This originally appeared in a South Beach Diet cookbook and is one of our favorites!
Provided by NolansMom
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large Ziplock bag combine cumin, cardamom, coriander, red pepper, lemon peel, salt, and pepper.
- Place pork chops in bag one at a time and rub spices evenly over both sides.
- Heat a skillet to medium-high heat.
- Add the oil and sear the chops on both sides.
- After they brown, put them on a half-sheet pan and finish them in the oven to desired tenderness. For thick chops, plan on 45 min to 1 hour. Cover with foil if tops seem to be getting too done.
Nutrition Facts : Calories 521.6, Fat 32.1, SaturatedFat 9.6, Cholesterol 170.8, Sodium 746.9, Carbohydrate 2.9, Fiber 1.4, Sugar 0.2, Protein 52.6
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICED BUTTER-BASTED PORK CHOPS
These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.
Provided by Ali Slagle
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
- Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
- Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.
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