Best Chili Rubbed Pork Recipes

CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA

Steps:

• In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
• Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
• Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
• Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.

CHILI-RUBBED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
• Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
• Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

CHILI-RUBBED PORK WITH MANGO SALSA

Steps:

• Mix Seasoning Mix and sugar in small bowl.
• For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.
• Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
• Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.

CHILI RUBBED BBQ PORK CHOPS

Steps:

• Warm Mango Salsa, recipe follows
• Preheat broiler.
• Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
• Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
• Once heated through stir in chopped cilantro and serve with pork chops.

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD

Steps:

• Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
• Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
• Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
• Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
• Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

CHILI RUBBED PORK TENDERLOIN

Steps:

• Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;

CHILI RUBBED PORK TENDERLOIN WITH CREAMED CORN

Steps:

• Serving suggestions: Add other herbs like basil, cilantro, or parsley
• Position a rack about 3-inches from the broiler and preheat. Line a broiler pan with foil. If there is sliver skin on the tenderloin, trim it off with a knife. Rub or brush the tenderloin with oil. Mix the chili powder with the salt and then sprinkle the spices all over the tenderloins and rub in well with your hands. Lay the tenderloin on the prepared pan, tucking the thin narrow tip of the tenderloin under so the meat is the same general thickness all the way down.
• Broil the tenderloin until golden brown on 1 side, about 5 minutes. Turn and continue to cook on the other side, until brown about 5 to 7 minutes more. Remove from the broiler, tent loosely with foil and set aside to finish cooking. Let rest for 5 minutes. Slice and serve with creamed corn.
• Shear the corn kernels from the cobs with a knife. Transfer the kernels to a bowl. Working over a bowl, run the knife along the cobs to press out the milky liquid. Discard the cobs. Slice the scallions, both white and a couple inches of the green into thin rounds. Separate the scallion whites and greens.
• Melt the butter in a medium skillet over medium-high heat. Add the scallion whites and cook until softened, about 1 to 2 minutes. Add the corn, water, and salt, bring to a simmer, cover and cook until tender, about 2 minutes. Add the cream, bring to a boil, and cook uncovered until slightly thickened, about 1 minute more. Stir in the scallion greens and tomatoes, season with black pepper and serve.

CHILI-RUBBED PORK TENDERLOIN

Steps:

• Directions Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper. Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side. Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices. From Martha Stewart Living, September 2008

WW CHILI-RUBBED PORK CHOPS

Steps:

• Preheat broiler and coat broiler pan with cooking spray.
• In a small bowl, combine chili powder, sugar, cumin and garlic powder.
• Add Worcestershire sauce and stir until paste forms.
• Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
• Serve with string beans drizzled with fresh lemon juice.

CHILI-RUBBED PORK

Steps:

• Preheat oven to 300 degrees. Mix together all the dry ingredients in a medium bowl. Season pork with salt, then rub with 1/2 cup chili rub. Reserve remaining chili rub for another use.
• Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant-read thermometer, about 4 hours. Uncover, and roast until outside is browned and fork tender, about 3 hours more. Let cool; shred into bite-size pieces, and serve.

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

CHILI RUBBED PORK TENDERLOIN

Steps:

• Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours. Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let it rest for about 5 minutes before slicing. Serve with reserved glaze.

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

CHILI RUBBED PORK ROAST

Steps:

• Preheat oven to 325 degrees.
• In small bowl, combine salt, garlic salt, and 1/2 teaspoons chili powder.
• Rub roast all over with mixture.
• Place roast fat side up, on a rack in shallow roasting pan.
• Roast uncovered, approximately 2 hours.
• While meat is cooking, combine the rest of ingredients in a med. saucepan.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 2 minute.
• About 15 minute before the roast is done, baste meat with jelly mixture.
• When roast is done, remove from oven and let stand for 10 minute before carving.
• Mix 1/2 cup pan drippings(or whatever you have up to 1/2 cup), with remaining jelly mixture.
• Reheat if necessary.

CHILI-RUBBED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F Lightly grease a rack in a roasting dish.
• In a small bowl, whisk together all ingredients except the tenderloin; rub mixture over pork evenly to coat. Cover and marinate 4 hours or overnight.
• Place pork on prepared rack. Roast until internal temperature reaches 160°F, about 45 to 60 minutes. Remove from oven and cool 10 minutes. Slice and serve.