Saucy Southwestern Pork Chops Food

SAUCY PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the onion into about 6 pieces. Depending on how big your onion is, they will be about a quarter to a half inch thick. Think onion-ring size. Add the onion slices to the pan and saute for about 12 minutes, flipping halfway through.
• Remove the onions from the skillet and set aside. Turn the heat to medium high and add the other tablespoon of olive oil. Salt and pepper both sides of the pork chops. Add chops to the pan and brown on both sides. Shouldn't take more than a couple minutes per side.
• Meanwhile, in a medium bowl combine the soup, ketchup, and Worcestershire sauce.
• When the meat is browned, place one onion ring on top of each pork chop. Pour the soup mixture evenly over the onions and chops. Turn the heat down to a simmer. Cover and cook for another 30 minutes, or until the meat is no longer pink and a meat thermometer reads 160 degrees. We like to eat this with mashed potatoes.
• Crock Pot instructions: Follow steps until the meat is browned. Then transfer the chops to a crock pot, cover with onions, and pour sauce on top. Heat on high for about 4 hours.

SWEET-AND-SAUCY PORK CHOPS

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.

SOUTHWESTERN PORK CHOPS

Steps:

• Mix rub ingredients.
• Rub generously on pork.
• Refrigerate 1 hour.
• Preheat oven to 350°F.
• Bake for 40 minutes or until done.

SAUCY PORK CHOP

Steps:

• Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

SOUTHWESTERN PINEAPPLE PORK CHOPS

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

SOUTHWEST PORK CHOPS

Steps:

• In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
• Serve topped with remaining marinade and garnished with avocado and cilantro.

SAUCY PORK CHOPS

Steps:

• Add half of the ketchup and Worcestershire sauce in a ziplock bag with the pork chops.
• Set in refridgerator for 15-45 minutes.
• Mix remaining ingredients in bowl.
• Place pork chops and marinating liquid in an ungreased 13"x9" baking pan.
• Top with sauce mixture.
• Cover and bake one hour at 350 degrees.
• Serve over rice.

PORK CHOPS WITH RED CHILE PEPPER SAUCE

Steps:

• Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
• Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
• While peppers rest, heat shortening in large cast iron skillet on medium-high.
• Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
• Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

SAUCY SLOW COOKER PORK CHOPS

Steps:

• Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers.
• Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables.
• Cook pork chops on Low until tender, 6 to 8 hours.
• Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

SOUTHWESTERN PORK CHOPS

Steps:

• Heat the oil in a large skillet.
• Brown the pork chops on both sides.
• Season the chops with a pinch of salt and pepper.
• In a greased dutch oven or baking dish combine rice, chicken stock, tomato sauce, corn, green chiles, bell pepper, serrano peppers and spices.
• Place the chops over the rice mixture.
• Cover and bake at 350 degrees for 1 hour 15 minutes.
• Uncover and sprinkle with cheese.
• Return to the oven uncovered until the cheese melts (2-3 minutes).
• Serve with cilantro garlic bread.