Chileglazedporkchops Recipes

MEXICAN CHILE PORK CHOPS

Steps:

• In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
• Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
• In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
• Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
• Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
• In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
• In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

EASY GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
• Rub the pork chops in the spices generously.
• Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
• Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
• Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
• Enjoy!

CHILI-APRICOT PORK CHOPS

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.

PORK CHOPS AND CHILE

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.

CHILE-GLAZED PORK CHOPS

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.

JUICY OVEN-BAKED PORK CHOPS WITH GARLIC AND HERBS

Steps:

• Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon).
• Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot. This will take only 30 seconds or so with stainless steel, but up to 5 minutes with cast iron. (to test, you shouldn't be able to hold your hand a couple inches over the skillet's surface for more than a few seconds.)
• Add the oil (2 tablespoons) and swirl to coat the bottom of the pan (or use a spatula to evenly distribute it). Add the pork chops to the skillet and allow to sear, undisturbed, for 2 minutes. While they are searing, sprinkle 1 teaspoon of the fresh oregano and thyme (or less than 1/2 teaspoon if using dried), once minced clove of garlic, and half the lemon zest on the top side of the pork chops.
• Turn off the heat on the burner and flip the pork chops. (Tip: they should release easily from the bottom of the skillet- if they don't, they may need more time searing.) With the seared side facing up, sprinkle the remainder of the fresh herbs, minced garlic, and lemon zest on top of the pork chops. Place the lemon wedges in the spaces around the pork chops. Slide skillet onto center oven rack and bake for 10-15 minutes, or until internal temperature is 145 degrees F (cooking time will vary depending on thickness and oven temperature).
• Remove pork chops to a plate or cutting board and allow to rest for 5 minutes (tent with foil if resting for longer than that to keep them warm).

HONEY GLAZED PORK CHOPS

Steps:

• Preheat oven to 425.
• Heat the vegetable oil in large skillet.
• Brown pork chops on both sides.
• While chops are frying, in a bowl, mix honey, ginger, soy sauce, water, and pepper.
• Add the sliced onion and green pepper.
• Place pork chops in a baking dish.
• Pour the mixture over the pork chops.
• Cover and bake for 25 minutes.
• Uncover and broil for 2-4 minutes.
• Serve with rice and this is a great meal!

GLAZED PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

GRILLED PORK CHOPS

Steps:

• Combine all marinade ingredients in a bowl or large freezer bag. Add pork chops and marinate for at least 2 hours.
• Preheat grill to medium-high.
• Remove the pork from the marinade allowing any excess to drip off.
• Grill pork 5-6 minutes per side or until temperature reaches 145°F with an instant-read thermometer. Do not overcook.
• Let the pork chops rest on a plate for at least 5 minutes before serving.

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

EASY PAN-GRILLED PORK CHOPS WITH SPICY RUB RECIPE

Steps:

• Gather the ingredients.
• Combine seasonings-thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper-and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
• Coat the grill pan or broiler rack with olive oil.
• Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
• Turn and grill for 6 to 8 minutes longer-until chops are cooked through.
• Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
• Serve with potatoes and a leafy green vegetable or salad.