Chili Dusted Pork Chops Recipes

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PORK CHOPS WITH CHILI SAUCE



Pork Chops with Chili Sauce image

"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

4 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
4 slices onion (1/4 inch thick)
4 slices green pepper (1/4 inch thick)
1 bottle (12 ounces) 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.

Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.

CHILI DUSTED PORK CHOPS



Chili Dusted Pork Chops image

Make and share this Chili Dusted Pork Chops recipe from Food.com.

Provided by SeasonedSoul

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4 boneless pork chops, 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 lime, juice and zest of, finely grated
3 tablespoons finely chopped fresh cilantro

Steps:

  • Preheat the oven to 400°F
  • In a small bowl, mix the chili powder with the cumin, salt and pepper. Rub the spice mixture all over the pork chops.
  • In a large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned, about 1 minute per side.
  • Add the garlic, lime zest, lime juice and cilantro to the skillet and roast the chops in the center of the oven for 10 minutes, or until rosy throughout.
  • Transfer to plates and serve.

Nutrition Facts : Calories 326.3, Fat 16.5, SaturatedFat 5, Cholesterol 124, Sodium 683.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 40.2

CHILI-RUBBED PORK CHOPS



Chili-Rubbed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 large onions
1/3 cup New Mexico chili powder
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Vegetable oil, for brushing
Spanish rice, for serving (optional)

Steps:

  • Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
  • Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
  • Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

Nutrition Facts : Calories 424 calorie, Fat 19.5 grams, SaturatedFat 5.5 grams, Cholesterol 145 milligrams, Sodium 1015 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 49 grams, Sugar 4 grams

CHILI-SPICED PORK CHOPS



Chili-Spiced Pork Chops image

I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy-and our son enjoys it, too. It's easy to make, and I always have all the ingredients on hand. -Andrea Keith of Kentwood, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 large egg
1/4 cup fat-free milk
6 bone-in pork rib chops (7 ounces each, 3/4 inch thick)

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.

Nutrition Facts : Calories 261 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

CROCK POT CHILI PORK CHOPS.....A MUST TRY!



Crock Pot Chili Pork Chops.....a Must Try! image

I found this recipe on the web somewhere and decided to try it. It is absolutely wonderful and the meat just falls off the bones. As my husband describes it "they are succulent!" This is a must in our family at least every other week!

Provided by Jen Santiago

Categories     Pork

Time 7h15m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
2 tablespoons olive oil
2 -3 garlic cloves
2 tablespoons Worcestershire sauce
1/2 cup water
3/4 cup ketchup
1 teaspoon chili powder
5 -6 pork chops (bone in preferred)
salt and pepper

Steps:

  • Cook onions in oil until lightly brown.
  • Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
  • Cover and simmer the sauce for 10 minutes.
  • Arrange pork chops in crock pot, pour sauce over the chops.
  • Cover and cook on LOW HEAT for 6-7 hours.
  • I find that the longer you cook them, the more tender they are.
  • I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

Nutrition Facts : Calories 726.6, Fat 39.3, SaturatedFat 11.2, Cholesterol 228.8, Sodium 979.4, Carbohydrate 20.9, Fiber 1, Sugar 16, Protein 70.3

MEXICAN CHILE PORK CHOPS



Mexican Chile Pork Chops image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 46

1/4 cup light agave
2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Grilled Green Chile Sauce, recipe follows
Pico de Gallo, recipe follows
4 hatch chiles
2 Anaheim chiles
2 jalapenos
2 poblano chiles
1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime
1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes
3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos
1 tablespoon fresh celery juice
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice

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.

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.

SANTA FE PORK CHOPS



Santa Fe Pork Chops image

Looking for something fast and easy enough for a weeknight? These chili-dusted Santa Fe Pork Chops can be on the table in two shakes of a jackalope's tail.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 tsp. chili powder, divided
4 boneless pork chops (1 lb.)
1 tsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen corn
1-1/2 cups instant white rice, uncooked
3/4 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Sprinkle half the chili powder evenly onto both sides of chops.
  • Heat oil in large skillet on medium-high heat. Add chops; cover. Cook 3 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm.
  • Add broth, corn and remaining chili powder to skillet; stir. Bring to boil. Stir in rice; top with chops. Pour salsa over chops; cover. Simmer on medium-low heat 5 min. or until rice is tender. Remove from heat. Let stand, covered, 5 min.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

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