Best Southwest Skillet Chops Recipes

SOUTHWESTERN PORK CHOPS

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.

SOUTHWEST CHICKEN SKILLET

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
• Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
• Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

SKILLET PORK CHOPS

Steps:

• Pat dry pork chops with a paper towel.
• Rub pork chops with 2 tablespoons of olive oil.
• In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.
• Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.
• Cook until golden, for about 2 to 3 minutes.
• Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.
• Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.
• Let the pork rest for 5-10 minutes.
• Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
• Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
• Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
• Taste and adjust for salt, acidity or sweetness.
• Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
• Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
• Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.

SOUTHWEST-STYLE SLOW-COOKER PORK CHOPS

Steps:

• 1. Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon of the salt and 1/2 teaspoon of the seasoning. Cook pork chops in skillet 4 to 6 minutes, turning once, until brown.
• 2. In 3- to 4 1/2- quart slow cooker, mix remaining 1/4 teaspoon salt, remaining 1/2 teaspoon seasoning, the salsa, corn and beans until well blended. Top with pork chops, overlapping as necessary, pressing gently into bean mixture.
• 3. Cover; cook on Low heat setting 4 to 5 hours.
• 4. Remove pork chops to serving platter. Cover to keep warm. With fork or potato masher, mash beans slightly until slightly thickened. Serve pork chops over beans. Sprinkle with chopped cilantro.

SOUTHWEST SKILLET

Steps:

• In a skillet, cook beef and onion until meat is browned; drain.
• Add next 8 ingredients; mix well.
• Bring to a boil.
• Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
• Remove from the heat.
• Sprinkle with the corn chips and cheese.
• Cover and let stand for 3 minutes or until cheese is melted.