Jalapeno Cheddar Pork Chops Food

SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.
• Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
• Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
• Preheat a charcoal or gas grill to medium-high heat.
• Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.
• To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.
• Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.

CHICKEN FRIED PORK WITH SWEET JALAPENO SAUCE

Steps:

• Place pork chops between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and black pepper.
• In a shallow dish, combine flour and garlic and herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides.
• Heat oil in a large skillet over medium-high heat. Add pork and cook 2 minutes per side, until golden brown. Meanwhile, in a small bowl, combine beef broth, jalapenos and honey. Mix until blended. Add broth-jalapeno mixture to the pork and bring to a simmer. Simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.

JALAPENO-CHEDDAR PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk egg in a shallow bowl. Combine flour and pepper in another shallow bowl. Mix Cheddar cheese, jalapeno chips, and lime zest in a third bowl.
• Toss pork chops in the flour to coat. Shake off excess, then dunk in egg. Coat chops in the chip and cheese mixture.
• Heat oil and margarine in a medium skillet over medium-high heat. Fry each pork chop until browned on the outside, 2 minutes per side. Transfer chops to a baking dish or foil-lined baking pan.
• Bake in the preheated oven until pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JALAPENO HONEY PORK CHOPS WITH GRILLED VEGETABLES

Steps:

• Salt and pepper pork chops to taste, then place on a grill and cook until internal temperature reaches 165 degrees.
• Saute vegetables as instructed on package, or until tender, skewer, and put on grill with the pork chops.
• To prepare the glaze, melt butter in a small sacepan, until melted.
• Stir 1 cup of honey, and then stir in 1/2 cup of chopped jalapenos.
• Continue to cook until jalapenos are tender.
• Place skewered vegetables and pork chops on a cooling rack, and pour the glaze over the pork chops, and serve.

PORK & CHEDDAR TORTA

Steps:

• Pan-fry pork chops until nicely browned.
• Simmer them, covered, with 1/2 cup water or broth until chops are done and tender, about 10 minutes more.
• While hot, slice pork thinly and place in a plastic zipper bag with the sliced chiles and lime juice.
• Refrigerate until cooled.
• To assemble torta: scoop out a little bread from inside of rolls so they're hollowed slightly.
• Spread the bottom half with refried beans; spread the top with mayo, crema or sour cream.
• Stack sandwich with the lime-marinated pork and chiles, plus tomato slices, lettuce, onions, cilantro, and cheddar cheese.
• Sprinkle liberally with black pepper.

JALAPENO-CHEDDAR PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk egg in a shallow bowl. Combine flour and pepper in another shallow bowl. Mix Cheddar cheese, jalapeno chips, and lime zest in a third bowl.
• Toss pork chops in the flour to coat. Shake off excess, then dunk in egg. Coat chops in the chip and cheese mixture.
• Heat oil and margarine in a medium skillet over medium-high heat. Fry each pork chop until browned on the outside, 2 minutes per side. Transfer chops to a baking dish or foil-lined baking pan.
• Bake in the preheated oven until pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SPICY SMOKED PORK CHOPS WITH MAC 'N CHEESE

Steps:

• Heat oven to 350ºF.
• Prepare Dinners as directed on package. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Blend canned tomatoes and jalapeno in blender until smooth. Spoon green and black beans over Dinner in baking dish. Top with chops. Pour tomato mixture over chops; top with cheddar. Cover. Bake 30 min. or until heated through, uncovering the last 5 min.
• Top with fresh tomatoes, onions and sour cream.

JALAPEñO-MARINATED GRILLED PORK CHOPS

Steps:

• Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
• Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
• Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
• Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

MEXICAN PORK CHOPS AND RICE

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.

SUE'S PORK CHOPS WITH HONEY JALAPENO MUSTARD

Steps:

• Heat grill on medium heat.
• In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops.
• When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once.
• Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil.
• Serve with pork chops.
• NOTE:
• To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.