Pork Chops With Red Chile Pepper Sauce Recipes

PORK CHOPS IN RED SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
• Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
• Cover casserole and bake in preheated oven for 1 hour.

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.

ROASTED PORK WITH SMOKY RED PEPPER SAUCE

Steps:

• Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
• Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
• Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

SALT AND PEPPER PORK CHOPS (椒鹽豬扒)

Steps:

• Start with chopping up the vegetables. Cut red pepper into strips then rotate 90 degrees to dice. Dice the green pepper the same way.
• For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Give it a quick mix then add sugar and salt.
• Mix the pork in with the marinade by hand for about one minute.
• In a pot over medium heat, add corn oil and bring it to 380°F/193.3°C.
• To fry the pork chops, put them in one at a time into the oil and fry them in batches to not overcrowd the pot.
• In a small bowl, mix together garlic salt, salt, and white pepper.
• Now, we'll put the dish together! Start by heating up a wok on medium heat.
• Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

PORK CHOPS WITH PEPPERCORN CHOPS

Steps:

• Cook the pork chops: Add the butter and oil to a large skillet and heat over medium-high heat. Add the chops and sear on all sides, about 4 to 6 minutes per side. Do not flip them over until properly seared on each side. Make sure to sear the sides of the chops as well, especially is using thicker cut pork chops.
• Rest the pork chops: If using a meat thermometer, check the internal temperature and cook until they reach 135°F. Transfer the pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145°F.
• Cook the shallots: Add the tbsp of butter to the same hot skillet and melt over medium heat. Add the shallots and cook for about 1 to 2 minutes until the shallots soften and begin to turn golden.
• Make the sauce: Stir in the cognac and let it simmer, scraping the bottom of the pan. Cook until most of it has reduced and can no longer smell the alcohol. Add the beef broth and Dijon mustard to the skillet and bring to a simmer. Cook for 2 to 3 minutes or until the sauce reduces a bit. Stir in the heavy cream and peppercorns to the skillet and continue simmering for another 2 minutes. Taste the sauce and adjust with salt and pepper as needed.
• Serve: Serve pork chops with sauce spooned over them, along side mashed potatoes.

PORK CHOPS WITH RED CHILE PEPPER SAUCE

Steps:

• Wash pork chops and set on paper towels to dry. Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
• Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
• While peppers rest, heat shortening in large cast iron skillet on medium-high.
• Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
• Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

Steps:

• Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
• Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
• Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
• Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

RED PEPPER PORK CHOPS WITH SUCCOTASH

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
• Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
• Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
• Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.

PORK CHOPS WITH ROASTED RED PEPPER CREAM

Steps:

• Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil.
• Add onion to empty skillet and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 minutes. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve.