Pork Chops Diablo Recipes

PORK CHOPS DIABLO

PORK CHOPS DIABLO image

The blend of sweet, sour and spice delivers a distinctive flavor to this dish. A tasty combination that you'll really enjoy! VIDEO https://www.youtube.com/watch?v=tp54EmWbWRg

Provided by CLUBFOODY

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 pork chops
1/2 tablespoon black pepper (or to taste)
1 teaspoon hot paprika (or more as needed)
1/2 teaspoon sea salt (or to taste)
1 tablespoon oil
1 cup low sodium chicken broth
1 tablespoon Worcestershire sauce
6 tablespoons brown sugar
0.75 (5 1/2 ounce) can tomato paste
4 slices lemons

Steps:

Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat with a paper towel. Add chicken broth, Worcestershire sauce, brown sugar and tomato paste. Stir well and place pork chops back to the pan and spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 teaspoons cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make.

Nutrition Facts : Calories 326.6, Fat 14.7, SaturatedFat 4.4, Cholesterol 91.5, Sodium 466, Carbohydrate 19.3, Fiber 1.2, Sugar 16.3, Protein 29.3

PORK TENDERLOIN DIABLO

Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

Ingredients

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Steps:

Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
Slice pork into 1/2-inch slices and serve topped with sauce.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

PORK CHOPS DIABLO

Pork Chops Diablo image

The blend of sweet, sour and spice delivers a distinctive flavor to this dish. A tasty combination that you'll really enjoy!

Provided by Francine Lizotte @ClubFoody

Categories Pork

Number Of Ingredients 10

Ingredients

6 medium pork chops
freshly ground black pepper, to taste (i always use mixed peppercorns)
hot paprika, as needed
ground himalayan sea salt
1 tablespoon(s) olive oil
1 cup(s) low-sodium chicken broth
1 tablespoon(s) worcestershire sauce
6 tablespoon(s) brown sugar such as demerara, or more to taste
3/4 can(s) (5 1/2 oz.) tomato paste hunts® herbs & spices
6 slice(s) lemon

Steps:

Season pork chops on both sides with pepper, paprika and salt; set aside. In a large saucepan over medium, heat oil. Add pork chops and cook until brown, about 3 minutes per side. Transfer chops on a plate and remove fat in the pan with a paper towel.
Add chicken broth, Worcestershire sauce, brown sugar and tomato paste to the saucepan. Stir well and place pork chops back to the pan; spoon sauce over. Cover, reduce heat to medium-low and simmer for 45 minutes.
Place lemon slices on pork chop, pressing gently to extract some juice and simmer for 15 minutes. Brush the chops here and there. If sauce is not thick enough, mix 2 tsp. cornstarch in ½ cup cold water and add to the sauce. Served with mash and veggies; make 4 portions
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tp54EmWbWRg

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Season the pork chops on both sides with freshly ground black pepper, paprika and salt; set aside.
In a large saucepan over medium heat, add oil. When it gets hot, working in batches, add the seasoned pork chops and cook until brown, about 3 minutes per side. Transfer the chops to a plate and remove the fat in the pan with paper towels.
Add chicken broth, Worcestershire sauce, brown sugar and tomato paste to the saucepan. Stir well and return the pork chops back to the pan; spoon sauce over. Cover, reduce the heat to medium-low and simmer for 45 minutes. During cooking time, flip them over, spooning sauce on top.
15 minutes before the cooking time is up, place the lemon slices on the pork chops, spoon more sauce over and press down gently on the lemon slices to extract some juice.

See details