Chile Glazed Pork Chops Recipes

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CHILI-APRICOT PORK CHOPS



Chili-Apricot Pork Chops image

With a slightly spicy-sweet glaze created with just four ingredients, these chops are not only tasty, they're super-easy, too. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup apricot preserves
1/4 cup chili sauce
1 tablespoon spicy brown mustard
1 tablespoon water
4 bone-in pork loin chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the preserves, chili sauce, mustard and water. Sprinkle pork chops with salt and pepper. Spoon glaze over both sides of pork., Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 497mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

PORK CHOPS AND CHILE



Pork Chops and Chile image

My stepfather makes this, and it is my favorite food when we visit. Serve it with beans and Spanish rice and you've got one of the best meals I've ever eaten. Serve with warm tortillas.

Provided by SusieQ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

6 large tomatoes, cut into chunks
3 jalapeno peppers, seeded and chopped - or more to taste
1 teaspoon salt, or to taste
¼ cup vegetable oil
3 pounds pork chops, cut into 1-inch pieces

Steps:

  • Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
  • Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 18.8 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 5.1 g, Sodium 437.4 mg, Sugar 5 g

CHILE-GLAZED PORK CHOPS



Chile-Glazed Pork Chops image

You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It's that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.

Provided by cookiedog

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 dried ancho chiles (or dried pasillas)
4 garlic cloves, unpeeled, but excess paper removed
1/8 teaspoon ground cinnamon
1 bay leaf, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 cup red wine vinegar
4 pork chops, bone-in ideally 1 inch thick and 1/2 lb. each
salt
black pepper
2 tablespoons olive oil
3 cups beer or 3 cups water

Steps:

  • Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
  • Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
  • Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
  • Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
  • Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
  • Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
  • Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
  • Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.

SLOW COOKER SWEET GLAZED PORK CHOPS RECIPE



Slow Cooker Sweet Glazed Pork Chops Recipe image

Yield 4-6

Number Of Ingredients 3

4-6 boneless pork chops (mine were pretty thick)
1 (12 ounce) bottle chili sauce
1 cup grape jelly

Steps:

  • Spray slow cooker with nonstick cooking spray.
  • Place pork chops at the bottom.
  • In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops.
  • Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).

SWEET AND SPICY CHILI PORK CHOPS



Sweet and Spicy Chili Pork Chops image

From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

Provided by duonyte

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless center cut pork chops
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons chili paste with garlic (sambal oelek)
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1/4 cup diagonally sliced green onion
cooking spray

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
  • While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
  • Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
  • Serve garnished with the green onion slices.
  • I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

CHILE-GLAZED PORK CHOPS WITH FRESH TOMATILLO SAUCE



Chile-Glazed Pork Chops with Fresh Tomatillo Sauce image

These succulent pork chops are perfect for a small dinner party or family dinner at home. If you have the Red Chile Paste and Fresh Tomatillo Sauce made ahead of time, you will have dinner on the table before you know it. I like to serve these with the Shredded Cabbage & Radish Slaw (page 24). Comforting and flavorful-this is sure to become a family favorite.

Yield serves 4

Number Of Ingredients 6

4 bone-in pork chops, ideally 1 inch thick and 1/2 pound each
1 cup Red Chile Paste (page 100)
Salt and black pepper
2 tablespoons olive oil
About 3 cups beer or water
1 cup Fresh Tomatillo Sauce (page 95)

Steps:

  • Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
  • Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
  • Pour in enough beer to barely cover the chops. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
  • Uncover the skillet and increase the heat to medium-high. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes.
  • Serve warm with tomatillo sauce.
  • INGREDIENTS
  • Pork Chops
  • Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe. But feel free to use either one. I also like to use the thick cuts, but the thin ones also work well. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
  • TECHNIQUES
  • Braising the Pork Chop
  • Braising is a technique used to tenderize tough cuts of meat. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
  • ADVANCE PREPARATION
  • The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before). Once the pork chops are braised, they can be held, covered, in a warm (250°F) oven for about 1 hour before serving.

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