Chili Chops Recipes

CHILI-SPICED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

CHILI CHOPS

Steps:

• In a large ovenproof skillet, brown chops in oil; drain. Remove the chops; sprinkle with salt and pepper. Combine soup, beans, onion, chili powder and garlic powder in the same skillet. Arrange chops over the soup mixture. Cover and bake at 325° for 35 minutes or until the chops are tender. Top each with a green pepper ring. Bake, uncovered, 10 minutes more.

CHILI BARBECUE CHOPS

Steps:

• In a bowl, combine the salad dressing, barbecue sauce and chili powder; mix well.
• Pour 1/2 cup of the marinade into a large resealable sandwich or storage bag; add the pork chops.
• Seal bag and turn to coat; refrigerate for at LEAST 1 hour (but 3-4 hours preferred). Cover and refrigerate leftover marinade.
• When done marinating, drain and discard the marinade from the pork.
• In a large non-stick skillet, coated with non-stick cooking spray, brown chops on both sides over medium heat; drain if needed.
• Add reserved marinade to the pan and bring to a boil.
• Reduce heat; cover and simmer for 40 minutes.
• Eat and enjoy!

GRILLED SWEET CHILI LAMB CHOPS

Steps:

• Rinse lamb chops and pat dry. Set aside.
• Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

SWEET AND SPICY CHILI PORK CHOPS

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.

PORK CHOPS WITH CHILI SAUCE

Steps:

• Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

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.

GREEN CHILI CHOPS WITH SWEET POTATOES

Steps:

• In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.