SPICY PORK ROAST WITH ROSEMARY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
- Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
- In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
- Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.
GRILLED SWEET AND TANGY PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high heat.
- Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
- Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
- Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
- You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
- In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE
Steps:
- Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
- Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.
SPICY AND TENDER CROCK POT PORK CHOPS
These are the most tender chops I have ever had! I usually cook some apples to go on top of the chops and use the sauce in this recipe to put over rice. I found this recipe in one of my favorite Cookbooks 'Fix It and Forget It.' Hope you enjoy!
Provided by MelodyOHare
Categories Stew
Time 8h20m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops in oil in skillet.
- Transfer to slow cooker.
- Discard oil.
- Combine then add remaining ingredients to cooker.
- Cover.
- Cook on Low 8-10 hours.
- Serve over rice.
SPICY MEXICAN PORK CHOPS
Make and share this Spicy Mexican Pork Chops recipe from Food.com.
Provided by Ypsi7640
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 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 :
SUPER SPICY BROWN PORK CHOPS
These pork chops add a little zing to ordinary breaded pork chops. My whole family loves the spicy sweet flavor and I won't make plain ones again. If you are concerned about the fat and calories of frying, you can always bake them in the oven.
Provided by Karen..
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Set out three medium bowls or pie plates.
- In first bowl, combine mustard and honey.
- In second bowl, combine egg and milk.
- In third bowl place the bread crumbs.
- Dip each pork chop in honey mustard, lightly coating each side, then in egg mixture, then in bread crumbs, coating well.
- Fill a large frying pan with about 1/4-inch of vegetable oil and heat over high heat.
- Reduce to medium heat and add pork chops.
- Fry each side until brown and crispy, about 10 minutes per side for thick chops, adjust accordingly for different thicknesses.
- Keep any cooked chops in a 375°F oven on a baking sheet until remaining are done.
- Enjoy!
SPICY PORK CHOP CASSEROLE
Make and share this Spicy Pork Chop Casserole recipe from Food.com.
Provided by JazzysNamma
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly spray nonstick skillet with cooking spray.
- Add corn, cook over medium high heat for 5 minutes or until corn begins to brown.
- Add potatoes, cook and stir for 5 more minutes or until potatoes begin to brown.
- Add tomatoes, chili powder, oregano, cumin and red pepper; stir until well mixed.
- Lightly spray 8x8x2 baking dish with cooking spray. Pour corn mixture into dish.
- Add oil and pork chops to skillet. Cook pork chops over medium-high heat until brown on one side.
- Remove pork chops and place browned side up on top of corn mixture.
- Sprinkle with pepper.
- Bake uncovered 20 minutes or until meat is barely pink in center.
- Sprinkle with cheese.
- Let stand 2-3 minutes.
Nutrition Facts : Calories 670.9, Fat 26.8, SaturatedFat 9.8, Cholesterol 130.2, Sodium 408, Carbohydrate 63.7, Fiber 7.2, Sugar 5, Protein 50.2
SWEET AND SPICY CHILI PORK CHOPS
From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.
Provided by duonyte
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
- While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
- Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
- Serve garnished with the green onion slices.
- I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.
PESTO-COATED CENTER-CUT PORK CHOP
I had an evening without my bride to experiment a bit with a pork chop and I believe it was worth sharing. Pour a glass of white wine. Slice and serve with steamed red potatoes. Enjoy!
Provided by kaz
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h3m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
- Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
- Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.
Nutrition Facts : Calories 612.1 calories, Carbohydrate 3.5 g, Cholesterol 92.2 mg, Fat 49.7 g, Fiber 1.5 g, Protein 37.2 g, SaturatedFat 12.9 g, Sodium 489.2 mg, Sugar 0.1 g
SWEET AND SPICY PORK CHOP DINNER
We love spice around our house, so I created this pork chop dish thinking of all the things we love. It's a hit at home!
Provided by TLSmith
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
- Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
- Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.
Nutrition Facts : Calories 697.8 calories, Carbohydrate 100.7 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 8.5 g, Protein 40.7 g, SaturatedFat 4.6 g, Sodium 1152.2 mg, Sugar 18 g
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