Pork Chops Creamy Green Chile Sauce Food

GREEN CHILE PORK CHOPS

Steps:

• Pour oil in a large saute pan with a lid.
• Heat over medium high until hot.
• Add pork chops, onions, garlic and oregano.
• Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
• Add the rest of the ingredients and bring to a boil.
• Cover and simmer for 30 minutes or until pork chops are tender.

PORK CHOPS & CREAMY GREEN CHILE SAUCE

Steps:

• Press "Saute" on your Instant Pot. When it's preheated, addthe oil to the pot. Add the pork chops, then season with half the garlic andonion powders, salt, and pepper. Cook until the chops are browned on both sides, then remove.
• Add the chicken broth to the pot, scraping to remove anybrowned bits from the bottom (this is important to ensure your Instant Potcomes to pressure). Add the remaining garlic and onion powders, salt, and pepperto the broth. Place the pork chops into the chicken broth and add the radishes.
• Close and lock the lid of the Instant Pot, making sure thevalve is set to "Sealing". Press "Manual" and make sure the pressure is set to"high.". Set the timer for 15 minutes.
• When the time is up, release the pressure by carefully moving the valve (quick pressure release).
• Remove the pork chops and radisheswith a slotted spoon and set them aside. Press "Saute" and boil (reduce) the chicken broth mixture until it's reduced by half. Stir in the cream, parmesan, and green chile, adding salt if necessary.
• Return the pork chops and radishes to the pot. Place one pork chop and a few radishes on a plate then top with the creamy sauce. Serve immediately.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

PORK CHOPS WITH GREEN CHILLI SAUCE

Steps:

• Heat the cooking oil (we use Canola) in a non-stick pan.
• Place thawed pork chops in the heated oil and cook until thoroughly done and slightly browned on both sides.
• While the pork chops are cooking, mix the enchilada sauce, green chilies, garlic, and sour cream together. Add salt and pepper to taste.
• Once pork chops are cooked through, drain the remaining oil.
• In the same pan, pour the sauce over the pork chops and cover. Leave on low heat until the sauce is heated.
• Serve hot and enjoy!

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.

ANDY'S SPICY GREEN CHILE PORK

Steps:

• Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
• Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
• Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

PORK CHOPS WITH CREAMY CHIVE SAUCE

Steps:

• In large skillet, heat oil over medium heat. Generously sprinkle both sides of pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork chops to plate; cover to keep warm.
• Add broth and cream cheese to warm skillet. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth. Stir in 3 tablespoons of the chives.
• Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.

PORK CHOPS WITH GREEN CHILE CORN

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
• Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
• Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
• Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE

Steps:

• Preheat oven to 375.
• Pound the chops thin with a meat tenderizer.
• Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
• Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
• Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
• Smother chops with onions and sauce and serve.