Best 20 Chili Chops Recipes

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If you are looking for a flavorful and easy to make dish, chili chops are an excellent option. Chili chops are pork chops that have been seasoned and cooked in a chili sauce. The pork is typically tender and juicy, while the chili sauce adds a delicious depth of flavor. Chili chops can be served with a variety of sides, such as mashed potatoes, rice, or vegetables. They can also be used as an ingredient in other dishes, such as tacos or burritos.

Let's cook with our recipes!

PORK CHOPS WITH CHILI SAUCE



Pork Chops with Chili Sauce image

"I often accompany this dish with mashed potatoes and serve the chili sauce as gravy," writes Nicole Svacina from St. Nazianz, Wisconsin. "This meal is easy to make after a long day. In the summer, I cook it in the microwave to keep the kitchen cool."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

4 bone-in pork loin chops (1/2 inch thick and 6 ounces each)
4 slices onion (1/4 inch thick)
4 slices green pepper (1/4 inch thick)
1 bottle (12 ounces) chili sauce

Steps:

  • Place the pork chops in a greased 9-in. square baking dish. Top with the onion, green pepper and chili sauce. Cover and bake at 350° for 20-30 minutes or until meat juices run clear.

Nutrition Facts : Calories 418 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1457mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 36g protein.

SWEET AND SPICY CHILI PORK CHOPS



Sweet and Spicy Chili Pork Chops image

From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.

Provided by duonyte

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces boneless center cut pork chops
1 tablespoon brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons chili paste with garlic (sambal oelek)
1 tablespoon hoisin sauce
2 teaspoons rice vinegar
1/4 cup diagonally sliced green onion
cooking spray

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
  • While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
  • Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
  • Serve garnished with the green onion slices.
  • I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

CHILI-SPICED PORK CHOPS



Chili-Spiced Pork Chops image

I like my food spicy, and my husband likes his mild. This pleasantly spiced dish makes us both happy-and our son enjoys it, too. It's easy to make, and I always have all the ingredients on hand. -Andrea Keith of Kentwood, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 large egg
1/4 cup fat-free milk
6 bone-in pork rib chops (7 ounces each, 3/4 inch thick)

Steps:

  • Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 10g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 506mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

GRILLED SWEET CHILI LAMB CHOPS



Grilled Sweet Chili Lamb Chops image

Quick and easy marinade, then throw on the grill. Sweet chili lamb chops, with brown sugar and fresh mint. Serve with pasta salad, coleslaw, or both!

Provided by Mobilejpop

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 8h35m

Yield 4

Number Of Ingredients 13

4 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb chops
2 each lemons, juiced
¼ cup dry white wine
¼ cup brown sugar
⅛ cup chopped fresh parsley
⅛ cup chopped fresh mint
3 tablespoons apple cider vinegar
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 cloves garlic, minced
5 dashes Worcestershire sauce
3 dashes liquid smoke flavoring
1 pinch salt and ground black pepper to taste

Steps:

  • Rinse lamb chops and pat dry. Set aside.
  • Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 24 g, Cholesterol 56.3 mg, Fat 14.9 g, Fiber 4.8 g, Protein 15.8 g, SaturatedFat 5.8 g, Sodium 154.8 mg, Sugar 14.1 g

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE



Baked Pork Chops With Onions and Chili Sauce image

This is a quick pork recipe that I throw together fairly regularly because it's easy, requires few ingredients and is a big hit with the kids.

Provided by jenpalombi

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless pork loin chops, butterflied
2 tablespoons olive oil
1 large onion, sliced
1/8 cup brown sugar
2/3 cup Heinz Chili Sauce

Steps:

  • Preheat oven to 375.
  • Pound the chops thin with a meat tenderizer.
  • Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
  • Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
  • Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
  • Smother chops with onions and sauce and serve.

CHILI-APRICOT PORK CHOPS



Chili-Apricot Pork Chops image

With a slightly spicy-sweet glaze created with just four ingredients, these chops are not only tasty, they're super-easy, too. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup apricot preserves
1/4 cup chili sauce
1 tablespoon spicy brown mustard
1 tablespoon water
4 bone-in pork loin chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the preserves, chili sauce, mustard and water. Sprinkle pork chops with salt and pepper. Spoon glaze over both sides of pork., Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 497mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

CHILI-MARINATED PORK CHOPS



Chili-Marinated Pork Chops image

Provided by Josefina Howard

Categories     Blender     Herb     Pork     Marinate     Sauté     Low Fat     Pork Chop     Spirit     Hot Pepper     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 dried ancho chilies
2 tablespoons white distilled vinegar
2 garlic cloves
2 whole cloves
1/2 teaspoon ground oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
4 4-ounce boneless pork loin chops
1 tablespoon vegetable oil

Steps:

  • Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
  • Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
  • Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.

CHILI RUBBED BBQ PORK CHOPS



Chili Rubbed BBQ Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 loin pork chops
Garlic salt (recommended: Lawry's)
Black pepper
2 tablespoons chili seasoning (recommended: McCormick's)
1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece)
1 can drained, sliced mangos
1 can tomatoes with green chilies
1 lime, cut in half
Salt and freshly ground black pepper
2 tablespoons fresh cilantro, chopped

Steps:

  • Warm Mango Salsa, recipe follows
  • Preheat broiler.
  • Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.
  • Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
  • Once heated through stir in chopped cilantro and serve with pork chops.

CHILI MARINATED DOUBLE-CUT PORK CHOPS



Chili Marinated Double-Cut Pork Chops image

Provided by Emeril Lagasse

Categories     main-dish

Yield 16 servings

Number Of Ingredients 9

3 fresh whole jalapenos
1 cup fresh cilantro leaves
1 cup minced onions
2 tablespoons chopped garlic
6 limes, juiced
4 cups vegetable oil
Salt
16 double-cut pork loin chops
4 (1-gallon) resealable plastic bags

Steps:

  • In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes before serving.

GRILLED CHILI-RUBBED LAMB CHOPS



Grilled Chili-Rubbed Lamb Chops image

Categories     Lamb     Marinate     Spice     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 9

3 tablespoons medium-hot pure chili powder
1 tablespoon ground cumin
2 teaspoons dried thyme, crumbled
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
1 teaspoon freshly ground black pepper
16 rib lamb chops (each about 1 1/2 inches thick), trimmed of excess fat
about 2 cups hot pepper jelly as an accompaniment

Steps:

  • In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper. Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
  • Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of the grill or on a broiler pan in the broiler grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat. Serve the chops with the pepper jelly.

GREEN CHILI CHOPS WITH SWEET POTATOES



Green Chili Chops with Sweet Potatoes image

It takes only a few minutes to combine the ingredients in a slow cooker, and you'll have a filling, healthy dinner waiting for you at the end of the day. We like to serve it with fresh-baked garlic bread. -Marina Ashworth, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 10

3 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 large onion, chopped
1 large green pepper, coarsely chopped
1-1/2 cups frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (6 ounces each)
1 can (10 ounces) mild green enchilada sauce
1/2 cup sour cream
2 tablespoons reduced-sodium teriyaki sauce

Steps:

  • In a 6-qt. slow cooker, combine sweet potatoes, onion, green pepper, corn, salt and pepper. Top with pork chops. In a small bowl, mix enchilada sauce, sour cream and teriyaki sauce; pour over meat., Cook, covered, on low until meat is tender, 6-8 hours.

Nutrition Facts : Calories 495 calories, Fat 17g fat (7g saturated fat), Cholesterol 102mg cholesterol, Sodium 909mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

GRILLED CHILI-RUBBED LAMB CHOPS



Grilled Chili-Rubbed Lamb Chops image

From Gourmet magazine, a simple make-ahead recipe that will please your guests. These can be made a day ahead, marinated overnight, and just pop on the grill for a quick company meal.

Provided by lazyme

Categories     Lamb/Sheep

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried thyme, crumbled
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
1 teaspoon black pepper
16 lamb chops, 1 1/2-inches thick
2 cups hot pepper jelly

Steps:

  • In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper.
  • Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
  • Prepare a grill with glowing coals or preheat the broiler.
  • On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat.
  • Serve the chops with the pepper jelly.

Nutrition Facts : Calories 830.2, Fat 51.3, SaturatedFat 22.5, Cholesterol 140.6, Sodium 597.7, Carbohydrate 62.2, Fiber 2.1, Sugar 44.3, Protein 31.7

LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS



Lamb Chops With Guajillo Chili Sauce and Charro Beans image

Provided by Alex Witchel

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper

Steps:

  • For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  • For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  • Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  • For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  • To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

CHILI CHOPS



Chili Chops image

These chops make a delicious meal. They're a definite favorite at our house. I like to serve them over rice along with fresh-from-the-oven corn bread.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 pork chops (1/2 inch thick)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/2 cup sliced onion
1 tablespoon chili powder
1/2 teaspoon garlic powder
6 green pepper rings

Steps:

  • In a large ovenproof skillet, brown chops in oil; drain. Remove the chops; sprinkle with salt and pepper. Combine soup, beans, onion, chili powder and garlic powder in the same skillet. Arrange chops over the soup mixture. Cover and bake at 325° for 35 minutes or until the chops are tender. Top each with a green pepper ring. Bake, uncovered, 10 minutes more.

Nutrition Facts :

BAKED CHILI SAUCE PORK CHOPS



Baked chili sauce pork chops image

Sassy tasting chops! A little tangy anf fully delicous. I'm cooking them right now, along w/ beef noodles and asparagus.

Provided by sherry monfils

Categories     Steaks and Chops

Time 50m

Number Of Ingredients 9

4 pork loin chops
1/2 tsp salt
1/4 tsp pepper
1 c heinz, ( or favorite,) chili sauce
1/4 c white vinegar
3 Tbsp light brown sugar
1 Tbsp finely chopped onion
1 tsp worcestershire sauce
1 tsp dry mustard

Steps:

  • 1. Heat oven to 350. Spray a 9 x 13 baking pan w/ cooking spray. Sprinkle chops w/ salt and pepper. Place in baking pan.
  • 2. In bowl, combine remaining ingredients, mix well. Pour over chops. Bake 40-45 mins, or until chops are cooked through. Spoon chops over sauce before serving.

CHILI-GARLIC MARINATED PORK CHOPS



Chili-Garlic Marinated Pork Chops image

Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for 2 or 4 chops.

Provided by Derf2440

Categories     Canadian

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork loin chops, centre cut, boneless are best (2 lbs)
3/4 cup chili sauce or 3/4 cup ketchup
8 -10 shallots, peeled, cut in half
3 -4 garlic cloves, peeled, cut in half
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon dry mustard
1 teaspoon dried oregano

Steps:

  • Trim fat from pork chops.
  • Place in single layer in 13 x 9 inch baking dish.
  • In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.
  • Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
  • Cover and bake in 350°F oven for 30 minutes.
  • Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.

Nutrition Facts : Calories 589.3, Fat 31.8, SaturatedFat 9.6, Cholesterol 170.8, Sodium 666.5, Carbohydrate 17.5, Fiber 2.5, Sugar 8.5, Protein 53.8

LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES



Lamb Cutlets/Rib Chops with Chili and Black Olives image

No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

12 lamb rib chops
4 tablespoons/1/4 cup olive oil, plus 2 tablespoons, for frying
3 cloves garlic, peeled and sliced
1 teaspoon chili flakes
1 teaspoon dried oregano
1 small lemon, zested and juiced
1 teaspoon Maldon salt/kosher salt or 1/2 teaspoon table salt
15 black olives, pitted and sliced
1 long red chile, deseeded and finely chopped, optional

Steps:

  • Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
  • Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
  • Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
  • Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
  • Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
  • Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
  • Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.

PORK CHOPS WITH CHILI-APRICOT GLAZE



PORK CHOPS WITH CHILI-APRICOT GLAZE image

Categories     Pork     Broil     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 5

1/4 c. apricot jam or preserves
1/4 c. chili sauce
1 tbsp. sweet-hot mustard or brown mustard
1 tbsp. water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 lbs. total)

Steps:

  • 1. For glaze, cut up any large pieces in apricot jam or preserves. In a small saucepan combine jam or preserves, chili sauce, mustard and water. Cook and stir over medium-low heat until heated and well blended. Remove from heat. 2. Trim excess fat from pork chops. Place chops on unheated rack of broiler pan. Broil 4-5 inches from heat for 8 minutes. 3. Turn pork chops; brush generously with glaze. Broil 8-12 minutes more or until juices run clear. Spoon any remaining glaze over meat before serving. Makes 4 servings.

GRILLED CHILI-RUBBED LAMB CHOPS



Grilled Chili-Rubbed Lamb Chops image

We love these. They are simple and can be made a day ahead, marinated overnight, and popped on the grill for a quick company meal.

Provided by Vicki Butts (lazyme)

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 8

Tbsp chili powder
1 Tbsp ground cumin
2 tsp dried thyme, crumbled
2 tsp sugar
1 1/2 tsp ground allspice
1 tsp black pepper
16 lamb chops, 1 1/2-inches thick
2 c hot pepper jelly

Steps:

  • 1. In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper. Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
  • 2. Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of the grill or on a broiler pan in the broiler grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat.
  • 3. Serve the chops with the pepper jelly.

CHILI BARBECUE CHOPS



Chili Barbecue Chops image

In her West Monroe, Louisiana kitchen, Tonya Fitzgerald jazzes up store-bought Italian salad dressing with barbecue sauce and chili powder to make the easy marinade for these pork chops. They're simmered on the stove-top for just a few minutes, so they're on the table in no time.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1/2 cup Italian salad dressing
1/2 cup barbecue sauce
2 teaspoons chili powder
4 bone-in pork chops (3/4 inch thick and 7 ounces each)

Steps:

  • In a small bowl, combine the salad dressing, barbecue sauce and chili powder. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large skillet coated with cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a thermometer reaches 160°.

Nutrition Facts : Calories 293 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 565mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

Tips:

  • Choose the right chili peppers: Different chili peppers have different levels of heat and flavor. Choose a variety that suits your desired level of spiciness. If you're not sure which to choose, start with a mild or medium chili pepper.
  • Use fresh ingredients: Fresh ingredients will give your chili the best flavor. If possible, use fresh chili peppers, onions, garlic, and tomatoes.
  • Brown the meat: Browning the meat before adding it to the chili will help to develop its flavor and make it more tender.
  • Simmer the chili for a long time: The longer you simmer the chili, the better the flavors will develop. Simmer for at least 1 hour, or even longer if you have time.
  • Season to taste: Add salt, pepper, and other spices to taste. You can also add a bit of sugar to balance out the acidity of the tomatoes.
  • Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, diced onions, and avocado.

Conclusion:

Chili is a delicious and hearty dish that is perfect for a cold winter day. With so many different recipes to choose from, there is sure to be a chili recipe that everyone will enjoy. So next time you're looking for a meal that is both satisfying and easy to make, give chili a try.

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