Tex Mex Pineapple Pork Chops Recipes

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TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. -Jo Ann Dalrymple, Claremore, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Butter-flavored cooking spray
1 small onion, chopped
6 boneless pork loin chops (5 ounces each)
1 cup salsa
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.

Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 433mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

Make and share this Tex-Mex Pork Chops recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon vegetable oil
4 boneless pork chops
1 1/2 cups chunky salsa
1 (4 ounce) can diced green chilies
1/2 teaspoon ground cumin
1/4 cup cheddar cheese, grated

Steps:

  • Heat oil in frying pan over medium high heat.
  • Brown chops on one side, about 2 minutes, and then flip them.
  • Add the salsa, chilies and cumin to skillet and mix well.
  • Lower heat, cover and simmer 8 minutes.
  • Remove cover and top each chop with one quarter of the cheese.
  • Cover and simmer for an additional 2 minutes, until cheese melts.
  • Serve immediately.

GRILLED TEX-MEX PORK CHOPS



Grilled Tex-Mex Pork Chops image

Provided by Sandra Lee

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons canola oil, divided
1 tablespoon chopped garlic
2 teaspoons chile powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (15-ounce) can chopped tomatoes
1 1/2 pounds bone-in, end cut pork chops (about 5)
1 head green cabbage
2 tablespoons apple cider vinegar
2 teaspoons brown sugar

Steps:

  • In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
  • Heat your outdoor grill or a grill pan over medium-high heat.
  • Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
  • While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
  • Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)

TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

A quick recipe to do, no need to marinade the pork chops. One of my favorite bbq recipe. Comes from Coup de Pouce (magazine in Quebec)

Provided by Boomette

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon vegetable oil
4 pork loin chops with bone (about 1 1/2 lb/750 g in total)

Steps:

  • In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
  • Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).

Nutrition Facts : Calories 193.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 59, Sodium 679.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.5, Protein 21.6

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Pork Fajitas with Peppers and Onions image

Spiced pork chops are grilled and thinly sliced and served with charred peppers and onions in tortillas and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
1 tablespoon olive oil
Juice of 1 lime
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil, plus more for oiling the grill grates
Juice of 2 limes
Kosher salt
Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
  • Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
  • Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

BEST GRILLED PINEAPPLE PORK CHOPS



Best Grilled Pineapple Pork Chops image

A favorite for the bbq. Taken in a magazine from Quebec (Coup de Pouce) There is 1 hour for the marinade time.

Provided by Boomette

Categories     Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup plum sauce
1/3 cup pineapple juice
2 tablespoons fresh ginger, grated or 1 teaspoon ground ginger
2 tablespoons rice vinegar or 2 tablespoons cider vinegar
1/2 teaspoon salt
4 (1/3 lb) pork chops (about 1 1/2 lbs/750 g in total)
8 pineapple slices

Steps:

  • In a bowl, mix together plum sauce, pineapple juice, ginger, rice vinegar and salt.
  • Set aside 1/4 cup of the sauce and put it in the fridge.
  • Pour the remaining sauce in a shallow glass pan. Add the pork chops and turn them to coat well. Cover with saran-wrap and let marinate in the fridge for 1 hour. (You can prepare the pork chops until this step and cover them and put in the fridge until the next day).
  • Preheat the bbq to medium heat. Ligthly oil the grill and put the pork chops and baste with the marinade. Close the cover and cook for about 10 minutes or until that the pork chops are browned but lightly pink inside. (turn the pork chops and baste with marinade at mid cooking).
  • While the pork chops are cooking, put the pineapple slices on the grill of bbq and cook for about 2 minutes on each side or until that they have marks. Serve the pork chops with pineapple slices.

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