Skillet Pork Chops With Salsa Verde Food

SALSA SKILLET PORK CHOPS

Salsa Skillet Pork Chops image

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

Ingredients

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh whole kernel corn
1 can (15 ounces) pinto beans, rinsed and drained
1-1/4 cups chunky salsa
2 tablespoons water
1 teaspoon ground cumin

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

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Saucy Salsa Baked Pork Chops - With a Twist ! image

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

Ingredients

2 tablespoons olive oil
2 pork chops
1/2 cup mild salsa
2 tablespoons orange marmalade
1/2 onion, thinly sliced (optional)
salt
pepper
garlic powder

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!

PORK CHOPS SKILLET

Pork Chops Skillet image

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 cup chopped onion
1 cup water, divided
2 teaspoons honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
2 teaspoons cornstarch

Steps:

Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SALSA PORK CHOPS

Salsa Pork Chops image

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

Ingredients

4 pork chops
1 1/2 cups salsa

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

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

Seared Pork Cutlets With Green Garlic Salsa Verde image

This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup chopped parsley
3 tablespoons chopped mint
2 tablespoons finely chopped garlic chives or regular chives
2 tablespoons finely chopped green garlic
1 tablespoon lemon juice
1 teaspoon kosher salt, more as needed
1/8 teaspoon chile flakes
1/2 cup plus 1 tablespoon extra virgin olive oil
4 eight-ounce boneless pork loin chops, butterflied (1/4-inch thick)
Black pepper, as needed

Steps:

Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams

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Skillet Pork Chops With Salsa Verde Food

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

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

PORK CHOPS SKILLET

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

SALSA PORK CHOPS

Make and share this Salsa Pork Chops recipe from Food.com.

SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE

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