SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING
Enhance cornbread stuffing crumbs with onion, whole kernel corn and cheese for a savory dish to serve alongside smoked pork chops.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
- In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.
- Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.
Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 2000 mg, Sugar 3 g, TransFat 0 g
GRILLED TEX-MEX PORK CHOPS
Provided by Sandra Lee
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
- Heat your outdoor grill or a grill pan over medium-high heat.
- Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
- While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
- Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
SKILLET TEX-MEX CORNBREAD STUFFING
[DRAFT]
Provided by Food Network
Categories side-dish
Time 40m
Yield 8-10 Servings
Number Of Ingredients 12
Steps:
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
- Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.
TEX-MEX PORK CHOPS
It can't get any easier than this recipe, but you get alot of taste for so little effort. Try to use chops approximately 3/4 inch thick.
Provided by FlemishMinx
Categories Pork
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chops in oil on one side, about two minutes.
- Turn chops; add salsa and chilies.
- Lower heat, cover and simmer 8 to 10 minutes.
Nutrition Facts : Calories 370.1, Fat 23.7, SaturatedFat 7.2, Cholesterol 100, Sodium 1054.5, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 31.7
CORN-STUFFED PORK CHOPS
Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX PORK CHOPS
Make and share this Tex-Mex Pork Chops recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in frying pan over medium high heat.
- Brown chops on one side, about 2 minutes, and then flip them.
- Add the salsa, chilies and cumin to skillet and mix well.
- Lower heat, cover and simmer 8 minutes.
- Remove cover and top each chop with one quarter of the cheese.
- Cover and simmer for an additional 2 minutes, until cheese melts.
- Serve immediately.
SMOTHERED PORK CHOPS WITH CORNBREAD
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
- Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.
Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g
CORNBREAD STUFFED PORK CHOPS
Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.
Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
TEX-MEX PORK CHOPS
These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. -Jo Ann Dalrymple, Claremore, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 433mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX PORK CHOPS
A quick recipe to do, no need to marinade the pork chops. One of my favorite bbq recipe. Comes from Coup de Pouce (magazine in Quebec)
Provided by Boomette
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
- Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).
Nutrition Facts : Calories 193.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 59, Sodium 679.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.5, Protein 21.6
PORK CHOPS WITH CORNBREAD STUFFING
In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
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