Santa Fe Pork Recipes

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SAN FRANCISCO PORK CHOPS



San Francisco Pork Chops image

Tender chops in a delicious sauce are great over noodles or thin spaghetti.

Provided by bintmejnuna

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
4 (3/4 inch-thick) boneless pork chops, trimmed
1 clove garlic, minced
¼ cup beef broth
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
¼ teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
  • Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
  • Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 9.4 g, Cholesterol 124 mg, Fat 18.6 g, Fiber 0.2 g, Protein 41.1 g, SaturatedFat 5.4 g, Sodium 1042.5 mg, Sugar 6.9 g

SANTA FE STEW



Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

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

SANTA FE CURED PORK LOIN



Santa Fe Cured Pork Loin image

Moist and tender beyond belief, this grilled pork roast is infused with extra flavor from its 2-day "bath" in an herbed cure. "Curing" is simply marinating meat in a heavily salted or sugared solution. The meat absorbs moisture and stays tender when cooked. Try this curing solution on pork chops or pork tenderloins. Source: National Pork Board

Provided by Tom Guthrie

Categories     Pork

Time P2DT45m

Yield 12 serving(s)

Number Of Ingredients 9

3 -4 lbs boneless pork loin roast
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons thyme
1 tablespoon ground cumin
2 teaspoons fresh coarse ground black pepper
2 teaspoons dried oregano

Steps:

  • In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature,.
  • Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.
  • Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels. Prepare covered grill with banked coals heated to medium-hot,.
  • Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.

Nutrition Facts : Calories 267.5, Fat 10.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1287.5, Carbohydrate 19.3, Fiber 1.6, Sugar 16.9, Protein 24.9

SANTA FE PORK



Santa Fe Pork image

A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".

Provided by Gabby LSW

Categories     Black Beans

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can black beans
1 (15 ounce) can corn
1 cup salsa
8 ounces boneless pork chops
4 ounces light cream cheese

Steps:

  • Place black beans and corn in 4 qt crock pot.
  • Top with 1/2 cup salsa.
  • Lay chops on top.
  • Top with remaining salsa.
  • cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.

Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5

SANTA FE PORK TACOS WITH MONTEREY JACK & CILANTRO LIME SLAW



Santa Fe Pork Tacos with Monterey Jack & Cilantro Lime Slaw image

We firmly believe taco night should be treated like a holiday-one that should be celebrated at LEAST once a week, if not more. If you agree, you've got to add this Tex Mex version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco 'bout a killer meal.

Provided by HelloFresh

Categories     main course

Time 20m

Number Of Ingredients 15

1 unit Yellow Onion
¼ ounce Cilantro
1 unit Lime
10 ounce Ground Pork
1 tablespoon Southwest Spice Blend
4 ounce Coleslaw Mix
2 tablespoon Mayonnaise
1 unit Tex-Mex Paste
6 unit Flour Tortillas
¼ cup Monterey Jack Cheese
2 tablespoon Sour Cream
1 teaspoon Cooking Oil
Kosher Salt
Pepper
1 teaspoon Sugar

Steps:

  • • Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
  • • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.
  • • While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper.
  • • Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.

Nutrition Facts : Calories 920 kcal, Fat 55 g, SaturatedFat 19 g, Carbohydrate 74 g, Sugar 12 g, Protein 35 g, Fiber 4 g, Cholesterol 130 mg, Sodium 2050 mg

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