Best Pork Chops And Chile Recipes

PORK CHOPS AND CHILE

Pork Chops and Chile image

My stepfather makes this, and it is my favorite food when we visit. Serve it with beans and Spanish rice and you've got one of the best meals I've ever eaten. Serve with warm tortillas.

Provided by SusieQ

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

Ingredients

6 large tomatoes, cut into chunks
3 jalapeno peppers, seeded and chopped - or more to taste
1 teaspoon salt, or to taste
¼ cup vegetable oil
3 pounds pork chops, cut into 1-inch pieces

Steps:

Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 18.8 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 5.1 g, Sodium 437.4 mg, Sugar 5 g

COCOA-AND-CHILE-RUBBED PORK CHOPS

Cocoa-and-Chile-Rubbed Pork Chops image

Categories Pork Dinner Grill/Barbecue

Number Of Ingredients 6

Ingredients

2 quarts water
1 1/2 teaspoons crushed red pepper
4 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder

Steps:

In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of kosher salt and stir until the salt dissolves.
Add the pork chops and let brine at room temperature for 1 hour.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.)
In a bowl, mix the cocoa, sugar, and ancho powder with 1 tablespoon of kosher salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with extra-virgin olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere.
Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.

COCOA-AND-CHILE-RUBBED PORK CHOPS

Cocoa-and-Chile-Rubbed Pork Chops image

A recipe I found on Food and Wine website which was from Chef Tim Love. Quick easy recipe, especially when the brining is done ahead of time.

Provided by Lynn Dine

Categories Pork

Time 1h25m

Number Of Ingredients 8

Ingredients

2 quarts water
1 1/2 teaspoons crushed red pepper
kosher salt
four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder (or chipotle chile powder or what chile powder you have on hand)
extra-virgin olive oil for brushing

Steps:

1. In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
2. Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
3. Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.