SPICED PORK CHOPS
Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICED PORK CHOPS II
This is based on Joan MacKinnon's really great 'Spiced Pork Chop' recipe, modified based on numerous reviews from others and trial and error. This is my current favorite version for empty nesters (i.e. two servings). The gravy is optional but very tasty. It is important to use the size pan indicated so that wine sauce can spread out and evolve. I find the gravy is better if not too thick. Also use milk if you want a thinner gravy.
Provided by PJ Nawlins
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
- Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
- Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
- Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
- Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
- Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
- Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.
Nutrition Facts : Calories 663.2 calories, Carbohydrate 54.7 g, Cholesterol 128.1 mg, Fat 28 g, Fiber 1.8 g, Protein 39.3 g, SaturatedFat 12.4 g, Sodium 939.1 mg, Sugar 14.2 g
BAKED SPICED PORK CHOPS
Finally found the right combination of spices for pork and without fat or carbos! This was great when served with a baked potato, green beans with a little dill and lemon.
Provided by LauraTracey
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add all spices and grind to powder (there will be large pieces in it, that is okay).
- Lightly dust one side of pork chop.
- Heat oil in skillet and brown both sides of pork.
- Lay onion in large baking pan with foil (large enough to create pocket).
- Cover onion with soy sauce and Worcestershire sauce.
- Lay browned pork chops on onion and dust with remaining spices.
- Fold foil to create pouch.
- Bake at 425°F for 30-35 minutes.
- Open and serve with onion and sauce!
Nutrition Facts : Calories 271.9, Fat 17.7, SaturatedFat 5.4, Cholesterol 75, Sodium 624.4, Carbohydrate 3.9, Fiber 0.7, Sugar 1.5, Protein 23.4
SPICE-RUBBED GRILL PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Time 52m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium-high heat and brush the grill grates with olive oil.
- Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
- In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
- Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.
THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
- Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
- Arrange the pork chops on a platter and drizzle with the glaze.
HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
- Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
- Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
- Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
SPICY SKILLET PORK CHOPS
Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.
CHILI-SPICED PORK CHOPS
I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy-and our son enjoys it, too. It's easy to make, and I always have all the ingredients on hand. -Andrea Keith of Kentwood, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SPICE-RUBBED GRILLED PORK CHOPS
Dry rubs are also a terrific way to season pork chops. Select chops of close to an inch in thickness - nothing flimsy - then grill them over steady medium heat. We opt for rib chops over the center-cut variety when cooking outdoors because their greater fat content helps keep them moist, and we always prefer bone-in chops for their juiciness. You might add a barbecue sauce on the side with these, but we relish their crispy surface unvarnished.
Provided by Cheryl Alters Jamison
Categories Pork Marinate Fourth of July Quick & Easy Father's Day Spice Summer Grill/Barbecue
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
- Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
BROILED SPICED PORK CHOPS
Categories Pork Broil Kid-Friendly Quick & Easy Low/No Sugar Dinner Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
SPICY PAN-FRIED PORK CHOPS
Pan-fried pork chops with a fiery kick. *Extremely spicy.* I kind of just threw this together while I was messing around in the kitchen one day. The batter or marinade can be easily altered to appeal to anyone's taste. Again, these turn out very spicy, but still have a ton of flavor, not just that hot that leaves your mouth burning.
Provided by rsscoastie
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Combine onion, jalapeno peppers, habanero peppers, garlic, and Worcestershire in the bowl of a food processor; puree until smooth.
- Pour a thin layer of marinade in the bottom of a medium rectangular glass or ceramic container so the bottom is completely covered. Place 4 pork chops in the bowl and cover in marinade. Add last 4 pork chops and pour in remaining marinade, ensuring all pork chops are coated. Cover and refrigerate, 8 hours to overnight.
- Pour marinade and chops into a large saucepan. Add water and bring to a boil. Continue to boil, 10 to 12 minutes.
- Meanwhile, combine flour, onion soup mix, cayenne, garlic powder, and seasoned salt for batter in a small mixing bowl.
- Transfer boiled chops to a cutting board, softly pat with a paper towel to remove excess liquid, and coat with batter. Discard any remaining boiling liquid.
- Heat enough oil in a large frying pan over medium-high heat that it fills the pan to 1/4 inch.
- Fry chops in the hot oil until golden brown, 1 to 2 minutes; flip and continue to cook until golden brown, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 195.1 calories, Carbohydrate 10.2 g, Cholesterol 45.2 mg, Fat 8.3 g, Fiber 1.3 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 409.4 mg, Sugar 2.3 g
CUBAN SPICED PORK CHOPS
This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.
Provided by justcallmetoni
Categories Lime
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
- Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
- Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.
Nutrition Facts : Calories 238.9, Fat 10, SaturatedFat 3.5, Cholesterol 95, Sodium 70.6, Carbohydrate 5.3, Fiber 0.4, Sugar 0.8, Protein 31.1
CHINESE FIVE SPICE PORK CHOPS
Make and share this Chinese Five Spice Pork Chops recipe from Food.com.
Provided by Jen T
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Arrange the pork chops in a single layer in a non-metallic baking dish.
- Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
- Using clean hands rub the mixture into the meat.
- Cover the dish with plastic wrap and chill for 2 hours.
- Preheat the oven to 325°C/160°F.
- Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
- Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
Nutrition Facts : Calories 403.4, Fat 24.7, SaturatedFat 6.9, Cholesterol 137.3, Sodium 612.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 42.2
SPICED PORK CHOPS AND PEACHES
We recently had the pleasure of going to a farm and picking fresh ripe peaches, yum! Here's a recipe I found to help me use all these delicious peaches. From EatingWell Magazine: "An exquisite spice blend of cardamom and curry dresses up pork chops and spotlights fresh peaches in this easy family supper. Round out the meal with brown rice and sugar snap peas."
Provided by ThreeGoodCooks
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 1 1/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat.
- Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil.
- Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.
Nutrition Facts : Calories 339, Fat 16.9, SaturatedFat 5.3, Cholesterol 75, Sodium 370.4, Carbohydrate 23, Fiber 2.2, Sugar 19.9, Protein 24.4
SPICED BUTTER-BASTED PORK CHOPS
These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.
Provided by Ali Slagle
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
- Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
- Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.
SPICED KUROBUTA PORK CHOPS
Categories Pork Bake Father's Day Dinner Pork Chop Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
- Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
- Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
- *Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
- **Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).
SWEET AND SPICY PORK CHOPS
My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SAUCY SPICED PORK CHOPS
Bone-in pork chops get the dressing up they deserve in this spicy-smoky sauce made with poblano chiles and bacon.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add onions and bacon to skillet; cook and stir on medium heat 7 min. or until onions are crisp-tender and bacon is crisp. Drain; return to skillet. Stir in tomatoes, chiles and peppers. Add chops. Bring to boil; cover. Simmer on low heat 6 to 8 min. or until chops are done (145°F). Remove from heat; top with cilantro. Let stand, covered, 3 min.
- Serve chops with rice.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.
Nutrition Facts :
CAJUN SPICED PORK CHOPS
This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!
Provided by danaleotx
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
- Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g
TENDER SPICED PORK CHOPS
This is one of my favorite creations that I'm happy to share with you. These pork chops cooked in cider are so tender you can cut them with a fork.-Jim Wick, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, mustard, pepper and allspice; dredge pork chops, reserving remaining flour mixture. , In a skillet, brown chops in oil. Remove to a 2-qt. baking dish. To the drippings, add cider, brown sugar and remaining flour mixture; cook and stir until bubbly. Arrange apples and raisins around chops; sprinkle with cinnamon. Pour cider mixture over all., Cover and bake at 350° for 70 minutes or until pork is no longer pink. If desired, combine noodles and caraway; serve with pork.
Nutrition Facts :
More about "spiced pork chops food"
PORK CHOPS WITH INDIAN SPICE RUB RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED PORK CHOPS WITH SPICED PEARS - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CUBAN SPICED PORK CHOPS - CUBAN RECIPES
From cubanrecipes.org
EASY SPICED PORK CHOPS - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
SPICY PORK CHOPS | METRO
From metro.ca
SPICED PORK CHOPS — PATAKS
From pataks.ca
ITALIAN-SPICED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SOUTHERN-STYLE PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SPICE-RUBBED PORK CHOPS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
OVEN BAKED PORK CHOPS - SPICY - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
15 SPICY PORK RECIPES THAT'LL MAKE YOUR MOUTH WATER ...
From allrecipes.com
SPICED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BEST SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE ...
From foodnetwork.ca
SPICED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
10 BEST HERBS AND SPICES FOR PORK CHOPS RECIPES - YUMMLY
From yummly.com
12 SPICES FOR PORK CHOPS THAT YOU NEED TO ... - FOOD FOR …
From foodfornet.com
TROPICAL-SPICED BBQ PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
HABANERO HERBED SPICY PORK CHOPS RECIPE FOR AN EASY DINNER ...
From bringonthespice.com
10 BEST SPICY FRIED PORK CHOPS RECIPES - YUMMLY
From yummly.com
SPICE-RUBBED PORK CHOPS - RICARDO
From ricardocuisine.com
SPICED PORK CHOPS WITH CUCUMBER PICO DE ... - FOOD AND WINE
From foodandwine.com
10 BEST INDIAN SPICED PORK CHOP RECIPES - YUMMLY
From yummly.com
SPICY GRILLED PORK - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love