PORK CHOPS SANTA FE
This was sent into me by one of my article readers. I thought it would be nice to share it with my Zaar friends.
Provided by Redneck Epicurean
Categories Long Grain Rice
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.4, Sodium 253.6, Carbohydrate 27.3, Fiber 1.2, Sugar 2, Protein 5.1
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
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.
SANTA FE PORK
A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".
Provided by Gabby LSW
Categories Black Beans
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5
SANTA FE PORK CHOPS
Looking for something fast and easy enough for a weeknight? These chili-dusted Santa Fe Pork Chops can be on the table in two shakes of a jackalope's tail.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
SANTA FE PORK MEDALLIONS WITH PEACH SALSA
A fine example of Southwestern cooking, these spicy pork medallions are cooled by the fruitiness of peaches. Adjust the spicy seasonings to your taste. Was the overall winner in the first 2002 "Ready, Set, Cook" Challenge here at Recipezaar!
Provided by PalatablePastime
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 238.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 73.8, Sodium 504.3, Carbohydrate 19.5, Fiber 5.1, Sugar 9.2, Protein 27.4
4 INGREDIENT CHICKEN SANTA FE
Super-easy, super-healthy, and everyone loves it! I believe this was credited to Taste of Home magazine.
Provided by amicietta
Categories Lunch/Snacks
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dump the corn and beans into a crock pot.
- Put the chicken over that, and pour the salsa over the top.
- Cook on low 8-10 hours.
- Shred the chicken with a fork and mix well before serving.
- We like to roll this up in tortillas, but it is also good over rice or filling sandwiches. You can serve this with sour cream, shredded cheese, etc, but it really isn't necessary.
Nutrition Facts : Calories 237.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 23.3, Fiber 5.4, Sugar 3.2, Protein 32
SANTA FE PORK POSOLE
This is a mexican soup with pork, and hominy and other great spices. you can spice it up more or reduce the taste. Enjoy we do. Also this can from a very old cook book of mine,
Provided by SnowyowlPB
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
- .
Nutrition Facts : Calories 294.7, Fat 10, SaturatedFat 3.2, Cholesterol 76, Sodium 741.7, Carbohydrate 20.3, Fiber 3.8, Sugar 6.5, Protein 30.1
SAN FRANCISCO PORK CHOPS
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Provided by bintmejnuna
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g
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