Pork Chops Santa Fe Food

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!

SANTA FE PORK CHOPS

Steps:

• Sprinkle half the chili powder evenly onto both sides of chops.
• Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
• Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.

GREEN CHILE PORK CHOPS

Steps:

• In large saute pan place oil and heat on medium high until it is hot. Add pork chops, onion, garlic, and oregano. Saute for five minutes or until onions are translucent and chops are browned.
• Add green chiles, tomatoes, water, and salt to taste. Bring to boil. Reduce heat to low. Cover pan and simmer chops for 30 minutes or until they are tender.

PORK CHOPS SANTA FE

Steps:

• Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
• In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
• Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
• Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.

SANTA FE PORK

Steps:

• Place black beans and corn in 4 qt crock pot.
• Top with 1/2 cup salsa.
• Lay chops on top.
• Top with remaining salsa.
• cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.

CHINESE PORK CHOPS

Steps:

• In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.

SANTA FE PORK POSOLE

Steps:

• Place tomatillos and jalapeno peppers in a food
• processor, process 1 minute or until smooth.
• Heat a large dutch oven coated with a cooking spray
• over medium-high heat. add pork, brown on all sides.
• Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
• Simmer, uncovered for 45 minutes or until pork is tender.
• .

SANTA FE PORK MEDALLIONS WITH PEACH SALSA

Steps:

• Trim tenderloin of fat, etc.
• Cut pork tenderloin into medallions about 3/4" thick.
• Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste.
• Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes.
• Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar.
• Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste.
• Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through.
• Serve salsa spooned over medallions.