EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
TEX-MEX PORK
Mexican style shredded pork. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.
Provided by SILVANUS
Categories World Cuisine Recipes Latin American Mexican
Time 10h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon. Place pork in slow cooker, and spoon sauce over to coat. the meat.
- Cover, and cook on Low 8 to 10 hours, or until pork is tender.
- Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 18.2 g, Cholesterol 67.2 mg, Fat 12.4 g, Fiber 2.7 g, Protein 24.3 g, SaturatedFat 4.4 g, Sodium 907.5 mg, Sugar 11.1 g
TEX-MEX PORK CHOPS
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
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
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
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
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
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
Provided by Sandra Lee
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
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.)
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
More about "texmexporkchops recipes"
55 OF OUR BEST TEX-MEX RECIPES | TASTE OF HOME
From tasteofhome.com
TEX-MEX PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 322 per servingServings 4
TEX-MEX PORK CHOPS RECIPE - CHATELAINE.COM
From chatelaine.com
Servings 4Calories 226 per servingEstimated Reading Time 1 min
TEX-MEX RUBBED PORK TENDERLOINS WITH CORN AND TOMATO SALSA ...
From weber.com
Servings 4-6Total Time 55 minsCategory Pork
TEX-MEX PORK CHOPS - DELICIOUS AND EASY! - FOODGASM RECIPES
From foodgasmrecipes.com
Cuisine AmericanTotal Time 8 hrs 23 minsCategory Main CourseCalories 265 per serving
TEX MEX PORK CHOPS | OCEAN SPRAY®
From oceanspray.com
Servings 4Total Time 20 minsCategory Main Courses
TEX MEX PORK CHOPS - IT IS A KEEPER
From itisakeeper.com
Reviews 2Estimated Reading Time 2 mins
TEX-MEX CHOPS RECIPE | YUMMLY
From yummly.com
Servings 4Total Time 20 minsCategory Main Dishes
TEX-MEX PORK RECIPE
From crecipe.com
NINJA FOODI PORK LOIN CHOPS - ALL INFORMATION ABOUT ...
From therecipes.info
BARBECUE PORK CHOPS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SHEET PAN TEX-MEX PORK CHOPS AND VEGGIES - EAT AT HOME
From eatathomecooks.com
TEX MEX PORK RECIPES | PORK DISHES, FOOD NETWORK RECIPES ...
From pinterest.ca
CREAMY TEX-MEX PORK CHOPS - RECIPE | COOKS.COM
From cooks.com
TEX-MEX PORK CHOPS RECIPE - FOOD.COM | RECIPE | PORK, PORK ...
From pinterest.ca
TEX-MEX PORK CHOPS RECIPE - FOOD.COM | PORK CHOP RECIPES ...
From pinterest.com
AUTHENTIC MEXICAN PORK CHALUPA RECIPES
From share-recipes.net
PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
TEX-MEX PORK CHOPS RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
TEX-MEX PORK CHOPS RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love