Tex Mex Stuffed Pork Chops Recipes

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SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING



Smoked Pork Chops with Tex-Mex Cornbread Stuffing image

Enhance cornbread stuffing crumbs with onion, whole kernel corn and cheese for a savory dish to serve alongside smoked pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 7

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
4 1/2 cups cornbread stuffing crumbs (from 16-oz bag)
1 1/2 cups water
1 can (11 oz) whole kernel corn with red and green peppers, drained
4 oz pepper Jack cheese, cut into 1/4-inch cubes
8 boneless smoked pork chops, 1 inch thick (4 oz each)

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
  • In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.
  • Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.

Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 2000 mg, Sugar 3 g, TransFat 0 g

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.)

MEXICAN PORK CHOPS



Mexican Pork Chops image

"We enjoy Mexican Pork Chops over rice to catch the spicy sauce," says Nancy Negvesky of Somerville, New Jersey. "You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola oil
1-1/4 cups salsa
1 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh cilantro
1 green onion, chopped

Steps:

  • Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 390mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

TEX MEX STUFFED PORK CHOPS



Tex Mex Stuffed Pork Chops image

All I can say is...YUM

Provided by Lynn Socko

Categories     Steaks and Chops

Time 1h10m

Number Of Ingredients 5

**boneless thick cut pork chops
**jalapeno cheese bread crumbs
**olive oil
**mrs. dash southwest and chipotle seasoning
asadero cheese, or your fav mexican cheese

Steps:

  • 1. Slice cheese into strips.
  • 2. Make a slit down into the middle of your pork chop, don't cut all the way through. Stuff slices of cheese into slit.
  • 3. Using toothpicks, try to close up slit as much as possible to prevent cheese from oozing out too badly.
  • 4. Drizzle baking sheet and chops with olive oil, rub chops on both sides and season both sides with Mrs.Dash Southwest and chipotle seasoning.
  • 5. Lay in bread crumbs and pat both sides. NOTE: most bakery's sell jalapeno cheese bread, but I make my own. Put pop it into food processor and turn into crumbs. The cheese in the bread helps make it more moist.
  • 6. Place on oiled baking sheet and spray top of chops with spray oil.
  • 7. Bake at 350° for 1 hr.

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.

TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

It can't get any easier than this recipe, but you get alot of taste for so little effort. Try to use chops approximately 3/4 inch thick.

Provided by FlemishMinx

Categories     Pork

Time 17m

Yield 3-4 serving(s)

Number Of Ingredients 4

4 pork chops
1 tablespoon vegetable oil
1 cup chunky style salsa
1 (4 ounce) can diced green chilies, undrained

Steps:

  • In large skillet, brown chops in oil on one side, about two minutes.
  • Turn chops; add salsa and chilies.
  • Lower heat, cover and simmer 8 to 10 minutes.

Nutrition Facts : Calories 370.1, Fat 23.7, SaturatedFat 7.2, Cholesterol 100, Sodium 1054.5, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 31.7

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

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

SAVORY STUFFED PORK CHOPS



Savory Stuffed Pork Chops image

Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

8 boneless pork loin chops (1 inch thick and 8 ounces each)
1 small onion, chopped
1/2 cup butter, cubed
5 cups fresh baby spinach
1 package (6 ounces) sage stuffing mix
1-1/2 cups sour cream
1/2 teaspoon rubbed sage
1/2 teaspoon lemon-pepper seasoning

Steps:

  • Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

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