Pork Picante Food

PORK PICANTE

Steps:

• Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
• Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
• Drain and return to skillet.
• Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
• Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
• In a small bowl stir together salsa, preserves, and corn starch.
• Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes longer.

PEACH PORK PICANTE

Steps:

• Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

ZESTY PORK CHOPS

Steps:

• Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat.
• Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through.
• FLAVOR VARIATION: You can really spice up this recipe by adding 1 teaspoon hot pepper sauce to the picante sauce mixture.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

PEACHY PORK PICANTE

Steps:

• Coat pork cubes with taco seasoning.
• Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides.
• Add salsa and preserves.
• Reduce heat to low, cover and simmer 15-20 minutes.

PORK WITH PEACH PICANTE SAUCE

Steps:

• In a large bowl, toss ribs with taco seasoning. Cover and refrigerate overnight., Place pork in a 3-qt. slow cooker. In a small bowl, combine the salsa, preserves and barbecue sauce. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. , Add peaches; cover and cook 30 minutes longer or until peaches are tender.