Best Pork Chops In A Sweet Chili And Onion Sauce With Creamy Cilantro Potato Salad Recipes
PORK CHOPS THAT MELT IN YOUR MOUTH
I had a lot of chops to cook, so to cut down on the time, I cooked them this way & produced a chop that was super moist & melt in your mouth tender, no knife needed.
Provided by Lynn Socko
Categories Steaks and Chops
Time 50m
Number Of Ingredients 4
Steps:
- 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
- 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
- 3. NOTE: If using cube steak, reduce oven time to about 20 min.
BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE
This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids.
Provided by jenpalombi
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Pound the chops thin with a meat tenderizer.
- Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
- Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
- Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
- Smother chops with onions and sauce and serve.
PORK CHOPS IN A SWEET CHILI AND ONION SAUCE WITH CREAMY CILANTRO POTATO SALAD
Steps:
- Preheat the oven to 375°F.
- Place the potatoes in a sauce pot and cover with water. Place over high heat and bring up to a boil, add some salt, and simmer for 10 to 12 minutes, or until just tender. Drain the potatoes and spread out onto a rimmed cookie sheet to cool quickly, about 10 minutes.
- While the potatoes are working, preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the pork chops liberally with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the 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 bake, return the skillet to the heat and add the remaining 2 tablespoons of EVOO, three quarters of the chopped onions, the chili powder, cumin, two thirds of the chopped garlic, the brown sugar, salt, and pepper. Cook the mixture, stirring frequently, for 2 to 3 minutes. Add the chicken stock and simmer until reduced by half. Once reduced, turn off the heat and whisk in the cold butter.
- While the sweet chili-onion sauce is cooking, in a large bowl, combine the mayonnaise, cilantro, the remaining chopped onions, the remaining chopped garlic, the red wine vinegar, salt, and pepper. Add to the dressing the chopped celery and red bell peppers. When you are ready to serve, add the cooled potatoes. Stir the potatoes to combine, and check the seasoning.
- Pour the sweet chili-onion sauce over the rested pork chops; serve the creamy cilantro potato salad alongside.
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
