Bone In Pork Chop With Mole And Tomato And Corn Rice Recipes

OLE MOLE MEXICAN PORK CHOPS

Steps:

• In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
• In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
• Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
• Season pork chops with salt and pepper.
• Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
• Add tomato mixture to crock pot.
• Cook on low for 6-7 hours (time may vary).
• Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
• Stir in corn approximately 1 hour before serving.
• If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
• Just before serving squeeze lime juice into pot and stir.
• To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

PORK CHOP RICE BAKE

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

SPICY MEXICAN PORK CHOPS

Steps:

• In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
• To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
• Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
• Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

SLOW-COOKER MOLE PORK

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

PORK CHOP AND RICE CASSEROLE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side. Place the chops into a 9x13-inch baking dish. In a large saucepan, whisk together the cream of chicken soup, cream of celery soup,and milk until smooth. Stir in the rice, and add the butter; bring the mixture to a boil over medium heat, and stir until the butter has melted. Pour the rice mixture over the chops; cover the dish with foil.
• Bake in the preheated oven until tender, about 2 hours.

PORK CHOPS MOLE

Steps:

• In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.