SALSA SKILLET PORK CHOPS
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. - Deanna Ellett, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 366 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 548mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
SALSA PORK CHOPS
Make and share this Salsa Pork Chops recipe from Food.com.
Provided by MEGZ7640
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Season chops w/salt and pepper.
- Brown chops on one side in non-stick skillet.
- Turn chops and add salsa to skillet.
- Bring to a boil, lower heat, cover and simmer for 8 minute.
Nutrition Facts : Calories 250.2, Fat 14.4, SaturatedFat 5, Cholesterol 75, Sodium 650, Carbohydrate 6.1, Fiber 1.6, Sugar 3, Protein 24
SKILLET PORK CHOPS WITH SALSA VERDE
Steps:
- For the pork chops: Preheat the oven to 425 degrees F.
- Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
- For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
- For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.
SALSA SKILLET PORK CHOPS RECIPE - (4.2/5)
Provided by june
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches. Add all chops and remaining ingredients to skillet; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145 degrees. Let stand 5 minutes before serving Per Serving: 366 cal; 11g fat (4g sat. fat); 82mg chol; 548mg sod; 29g carb; 4g fiber; 38g protein.
SKILLET PORK CHOPS WITH KIWI SAUCE
Make and share this Skillet Pork Chops With Kiwi Sauce recipe from Food.com.
Provided by Oolala
Categories Kiwifruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pork in a 10" skillet over medium heat until brown; drain and leave in skillet.
- Sprinkle with salt.
- Mix wine, brown sugar and lime juice together and pour over pork and heat until boiling; reduce heat; cover and simmer for about 20-25 minutes.
- Remove pork to a platter and keep warm.
- Mix cornstarch and water into the skillet and gradually stir.
- Heat until boiling, stirring constantly.
- Simmer 1 minute. Stir in kiwi and pour over the pork.
Nutrition Facts : Calories 403.6, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 404.7, Carbohydrate 11.3, Fiber 0.6, Sugar 8.7, Protein 41.5
SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !
Tender, juicy and a bit sweet and spicy ! I looked for a recipe here that would incorporate what I had on hand for my pork chops but couldn't find one. So I came up with this! I made this in about 50 minutes (including prep time) so it was as fast as it was tasty ! The marmalade is a bit different but it really did add a nice sweetness to offset the spicy salsa. Hope you enjoy it as much as we did !
Provided by cfletcher
Categories Pork
Time 50m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 8
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!
SPEEDY BLACKENED SALSA SKILLET PORK CHOPS
I came up with this recipe one night after I realized that I forgot to start dinner in the crock pot that morning. The blackened seasoning gives an extra kick to plain old salsa pork chops and the corn and black beans add some bulk to the meal. We usually serve it over rice to round out our dinner. You can also cook the chops on a lower temperature to give them time to soak up all of the flavors.
Provided by PSU Lioness
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a large skillet over Medium-High heat.
- Season each side of pork chops with blackened seasoning (to taste). Rub in well.
- Brown pork in skillet for 4 minutes each side.
- While pork is browning, mix salsa, lime juice, cumin, corn and black beans.
- When pork is finished browning, reduce heat to Medium-Low and pour salsa mixture into the pan. Make sure the chops are coated well.
- Cover and simmer for 15-20 minutes (turning once if desired) or until thickest part of chop is no longer pink in the middle.
- Serve over rice (if desired).
Nutrition Facts : Calories 540.5, Fat 18.5, SaturatedFat 5.1, Cholesterol 124, Sodium 479.6, Carbohydrate 45, Fiber 10.3, Sugar 6.9, Protein 51.4
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