Best Green Pepper Pork Chops Recipes

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS

Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ease of preparation: easy

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries image

Provided by Bobby Flay

Categories main-dish

Time 55m

Number Of Ingredients 21

Ingredients

1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil

Steps:

Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

GREEN PEPPER PORK CHOPS

Green Pepper Pork Chops image

Pork chops with green bell peppers and a simple skillet sauce. Add a little green to your chops - it's never too late!

Provided by Maureen Smith

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 onion, thinly sliced
4 boneless pork chops
water to cover
2 green bell peppers, sliced
1 tablespoon browning sauce
2 teaspoons all-purpose flour
salt and pepper to taste

Steps:

In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately.

Nutrition Facts : Calories 805.3 calories, Carbohydrate 12.9 g, Cholesterol 158.4 mg, Fat 67.1 g, Fiber 3 g, Protein 36.7 g, SaturatedFat 20.3 g, Sodium 125.6 mg, Sugar 5.4 g

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries image

How to make Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil

Steps:

Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving. For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.
Recipe courtesy Bobby Flay