Best Santa Fe Pork Chops Recipes

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PORK CHOPS SANTA FE



Pork Chops Santa Fe image

This was sent into me by one of my article readers. I thought it would be nice to share it with my Zaar friends.

Provided by Redneck Epicurean

Categories     Long Grain Rice

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons oil
salt and pepper
1 cup uncooked long grain rice
1 1/3 cups water
1 (8 ounce) can tomato sauce
0.5 (1 1/4 ounce) envelope taco seasoning mix
1 small green bell pepper, chopped
1/2 cup shredded monterey jack cheese

Steps:

  • Season the chops with salt and pepper. Heat the oil in a skillet and cook the pork chops until browned on both sides.
  • In a 13x9x2-inch baking dish, combine the rice, water, tomato sauce and taco seasoning mix. Stir to combine.
  • Place the pork chops over the rice mixture and top with the green pepper. Cover the dish and bake at 350 degrees for 1 1/2 hours.
  • Uncover and top with the Monterey Jack cheese. Return to oven and let cheese melt.

Nutrition Facts : Calories 219.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.4, Sodium 253.6, Carbohydrate 27.3, Fiber 1.2, Sugar 2, Protein 5.1

SAN FRANCISCO PORK CHOPS



San Francisco Pork Chops image

Tender chops in a delicious sauce are great over noodles or thin spaghetti.

Provided by bintmejnuna

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
4 (3/4 inch-thick) boneless pork chops, trimmed
1 clove garlic, minced
¼ cup beef broth
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
¼ teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
  • Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
  • Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g

GREEN CHILE PORK CHOPS



Green Chile Pork Chops image

Make and share this Green Chile Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 45m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
4 pork loin chops (boneless or bone-in)
1/2 cup yellow onion, chopped medium
4 garlic cloves, finely chopped
1 teaspoon oregano
3/4 lb green chili pepper, roasted, peeled and seeded (mild is fine)
2 tomatoes, diced medium
2 cups water
salt

Steps:

  • In large saute pan place oil and heat on medium high until it is hot. Add pork chops, onion, garlic, and oregano. Saute for five minutes or until onions are translucent and chops are browned.
  • Add green chiles, tomatoes, water, and salt to taste. Bring to boil. Reduce heat to low. Cover pan and simmer chops for 30 minutes or until they are tender.

Nutrition Facts : Calories 374.4, Fat 27, SaturatedFat 8.4, Cholesterol 68.8, Sodium 68.5, Carbohydrate 13.5, Fiber 2.4, Sugar 6.8, Protein 20.6

SOUTHWESTERN PORK CHOPS



Southwestern Pork Chops image

This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chicken broth
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
2 tablespoons minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

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