Pork Chops With Tomato Salsa Recipes

TOMATO PORK LOIN CHOPS

Steps:

• Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
• Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
• Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PORK CHOPS WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

PORK CHOPS WITH TOMATOES AND GARLIC

Steps:

• Gather the ingredients.
• Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.
• Peel the onion and cut it in half lengthwise. cut the halves into thin slices.
• Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.
• Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.
• Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.

PORK CHOPS WITH TOMATO SALSA

Steps:

• For the pork and marinade: Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and chop. Peel and finely chop the garlic. In a bowl, stir the chile with the garlic, 2 tablespoons of the olive oil and the lemon juice.
• Rinse pork cutlets, pat dry, place in a baking dish and cover with the oil mixture. Marinade for 30 minutes. For the salsa: Blanch the tomatoes in a pot of boiling water. Peel, quarter, core and cut into cubes.
• In a bowl, stir the tomatoes with the cilantro, vinegar and chili sauce. For the pork: Heat 1 tablespoon of the oil in a skillet. Season with pork with salt and pepper to taste. Sear the pork until golden on both sides, about 1 minute. For serving: Serve the pork on warm plates with the salsa. Serve with chips if desired.

SALSA PORK CHOPS

Steps:

• Season chops w/salt and pepper.
• Brown chops on one side in non-stick skillet.
• Turn chops and add salsa to skillet.
• Bring to a boil, lower heat, cover and simmer for 8 minute.

GRILLED PORK CHOPS WITH CILANTRO SALSA

Steps:

• In a large bowl combine the cantaloupe, tomatoes, green pepper,, limeade, onion, cilantro and salt. Cover and refrigerate until serving., Season pork with pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

GRILLED PORK CHOP WITH CORN AND TOMATO SALSA-GIVEAWAY

Steps:

• For salsa, drain the sweet corn (you can use unthawed corn) and rinse with cold water. Place in a medium bowl, add the jalapeno, tomatoes, red onion, cilantro, lime zest, lime juice, salt, pepper, and smoked paprika to taste. Toss and place in the refrigerator until ready to serve.
• Season both sides of the pork chops with salt, pepper, and paprika.
• On a prepared grill, grill the pork chops for 3-5 minutes on both sides or until cooked on the inside (145 Degrees or higher). Cover with aluminum foil until ready to serve. Top with corn salsa and serve.

GRILLED PORK CHOPS WITH PEACH SALSA RECIPE

Steps:

• Preheat the grill to medium. Lightly coat the grill with oil.
• In a small bowl, mixture together the cumin, salt and pepper. Rub the mixture over both sides of the pork chops.
• Place the pork chops on the grill. Cook for 3 minutes on the first side, flip and cook until the pork chops are just cooked through, 2 to 3 minutes.
• Serve with the salsa.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

Steps:

• Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
• Preheat the grill, and oil the grates if necessary, to prevent sticking.
• Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
• Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
• Serve pork chops topped with salsa.

GRILLED MUSTARD PORK CHOPS WITH TWO TOMATO SALSA RECIPE

Steps:

• SALSA: Combine tomatoes, sun-dried tomatoes, basil and cayenne in a small bowl. Set aside. PORK CHOPS: Heat grill to medium. In another small bowl, combine mustard, honey and garlic. Place chops on grill. Grill 4-5 minutes and turn. Brush with mustard mixture. Grill another 4 minutes, turn and brush the grilled side with the rest of the mixture. Remove and allow to rest for 5 minutes. Garnish with basil and serve with two tomato salsa.