Chicken Fried Pork With Sweet Jalapeno Sauce Recipes

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CHICKEN FRIED PORK WITH SWEET JALAPENO SAUCE



Chicken Fried Pork with Sweet Jalapeno Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 (4-ounce) boneless pork chops
Salt and ground black pepper
2 tablespoons all-purpose flour
1 teaspoon salt-free garlic and herb seasoning
1 tablespoon olive oil
1/2 cup reduced-sodium beef broth
1/2 cup chopped pickled jalapenos
1/4 cup honey

Steps:

  • Place pork chops between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and black pepper.
  • In a shallow dish, combine flour and garlic and herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides.
  • Heat oil in a large skillet over medium-high heat. Add pork and cook 2 minutes per side, until golden brown. Meanwhile, in a small bowl, combine beef broth, jalapenos and honey. Mix until blended. Add broth-jalapeno mixture to the pork and bring to a simmer. Simmer 3 to 5 minutes, until pork is cooked through and sauce thickens.

CHERRY JALAPENO MEXICAN PORK



Cherry Jalapeno Mexican Pork image

A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles.

Provided by throwrox

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
1 jalapeno pepper, chopped
4 large cloves garlic, minced
2 ½ pounds boneless country-style pork ribs, cut into 3/4-inch pieces
1 ½ cups fresh sweet cherries, pitted and cut into quarters
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon onion powder
3 tablespoons honey
salt and pepper to taste

Steps:

  • Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
  • Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
  • Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 17.4 g, Cholesterol 75 mg, Fat 21 g, Fiber 2.4 g, Protein 19.5 g, SaturatedFat 7.2 g, Sodium 68.2 mg, Sugar 12.4 g

GRILLED SPLIT CHICKEN WITH SWEET JALAPENO GLAZE



Grilled Split Chicken with Sweet Jalapeno Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 9

2 tablespoons light brown sugar
1 teaspoon ground coriander
Kosher salt and freshly ground pepper
2 half chickens (about 3 pounds total)
1 (10-ounce) jar red jalapeno pepper jelly (about 1 1/4 cups)
1/4 cup cider vinegar
1 teaspoon minced fresh rosemary
Vegetable oil, for grilling
Grilled potatoes, for serving

Steps:

  • 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
  • 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.

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