Best 6 Fruited Pork Picante Recipes

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Fruited pork picante is a sweet and tangy dish made by cooking pork with various fruits, spices, and a touch of heat. It is a popular dish in many cultures around the world and is often served with rice or other grains. The combination of sweet and sour flavors in the dish makes it a favorite among many people and the cooking methods vary from region to region. Whether you are looking for a simple and easy weeknight meal or a special dish to serve at a party, there is a recipe for fruited pork picante that will suit your needs.

Let's cook with our recipes!

PEACH PORK PICANTE



Peach Pork Picante image

This one skillet dish is just peachy! Salsa, seasoning, pork and peach preserves all add up to one fruity, tangy treat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 4

1 pound boneless pork loin, cubed
1 (1 ounce) package taco seasoning mix
1 cup salsa
4 tablespoons peach preserves

Steps:

  • Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 15.1 g, Cholesterol 23.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 617.5 mg, Sugar 10.6 g

FRUITED PORK CHOPS



Fruited Pork Chops image

Here's one of my favorite slow-cooker recipes. I often prepare these tender chops with pineapple sauce for guests and serve them with brown rice. -Cindy Ragan, North Huntingdon, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 boneless pork loin chops (5 ounces each)
1 tablespoon olive oil
1 can (20 ounces) unsweetened pineapple chunks
3/4 cup unsweetened pineapple juice
1/4 cup water
2 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons tomato paste
1/4 cup raisins

Steps:

  • Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 341mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

LEMONY PORK PICCATA



Lemony Pork Piccata image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

PORK PICANTE



Pork Picante image

"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
1 tablespoon canola oil
1 cup salsa
1/3 cup peach preserves
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat., In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.

Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PICANTE PORK CHOPS



Picante Pork Chops image

Make and share this Picante Pork Chops recipe from Food.com.

Provided by Wing-Man

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil (or garlic olive oil)
6 boneless pork chops
1 1/2 cups salsa (good quality)
1 (4 ounce) can chopped green chilies
1/2 teaspoon ground cumin

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Add the pork chops and sauté for about 3 minutes on each side.
  • Add the remaining ingredients.
  • Lower the heat, cover, and simmer for 10 minutes or longer.

Nutrition Facts : Calories 325.8, Fat 14.5, SaturatedFat 4.8, Cholesterol 124, Sodium 479, Carbohydrate 5.9, Fiber 1.3, Sugar 3, Protein 41.3

PORK PICANTE



Pork Picante image

I can't remeber where I found this recipe but it's a good one. It is sweet and salty at it's finest. Make this and you'll be thanking me. This can be served over white rice, noodles, or bread.

Provided by BreadandButter

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb boneless sirloin pork chop
1 tablespoon vegetable oil
3/4 cup vegetable juice
1 beef bouillon cube (dissolve into vegetable juice)
1 cup chunky salsa (I used price chopper's cilantro salsa)
1/3 cup peach preserves
2 tablespoons cornstarch

Steps:

  • Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
  • Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
  • Drain and return to skillet.
  • Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
  • Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
  • In a small bowl stir together salsa, preserves, and corn starch.
  • Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir 2 minutes longer.

Nutrition Facts : Calories 208, Fat 7.2, SaturatedFat 2, Cholesterol 48.4, Sodium 486.3, Carbohydrate 18.9, Fiber 1.1, Sugar 11, Protein 16.6

Tips:

  • Choose the right pork: A lean pork roast or tenderloin is best for this recipe.
  • Brown the pork: Browning the pork before adding the other ingredients helps to develop flavor and prevent the meat from becoming dry.
  • Use fresh fruit: Fresh fruit will give your pork picante the best flavor. If you can't find fresh fruit, you can use frozen or canned fruit, but be sure to drain it well before using.
  • Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make the meat dry and tough.
  • Serve immediately: Pork picante is best served immediately after it is cooked. The fruit and vegetables will start to lose their flavor if they sit for too long.

Conclusion:

Pork picante is a delicious and easy-to-make dish that is perfect for a weeknight meal. It can be served with rice, potatoes, or vegetables. The combination of sweet fruit and savory pork is sure to please everyone at the table.

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