Best 9 Pork Chops With Green Chilli Sauce Recipes

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Pork chops with green chili sauce is a classic dish that combines the savory flavor of pork with the spicy kick of green chilies. With a variety of ingredients and cooking techniques available, it can be difficult to determine the best recipe to make this dish. This article will explore the different variations of pork chops with green chili sauce, providing tips and tricks to help you find the perfect recipe for your taste buds.

Here are our top 9 tried and tested 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.

GREEN CHILE PORK CHOPS



Green Chile Pork Chops image

Make and share this Green Chile Pork Chops recipe from Food.com.

Provided by Engrossed

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
4 pork loin chops
1 medium yellow onion, chopped
4 fresh garlic cloves, minced
1 -2 teaspoon fresh oregano, chopped
3 (4 ounce) cans diced mild green chilies
1 (14 ounce) can diced tomatoes
2 cups water
salt, to taste
pepper, to taste
red chili pepper flakes, to taste

Steps:

  • Pour oil in a large saute pan with a lid.
  • Heat over medium high until hot.
  • Add pork chops, onions, garlic and oregano.
  • Saute for 5 minutes or until the onions are translucent and the pork chops are browned.
  • Add the rest of the ingredients and bring to a boil.
  • Cover and simmer for 30 minutes or until pork chops are tender.

Nutrition Facts : Calories 377.3, Fat 27, SaturatedFat 8.4, Cholesterol 68.8, Sodium 1280.5, Carbohydrate 14.7, Fiber 3.1, Sugar 7.6, Protein 20

PORK CHOPS WITH GREEN CHILLI SAUCE



Pork Chops With Green Chilli Sauce image

My husband and I came up with this recipe on a whim and it came out VERY good. I like it because it's SO simple and fast and the ingredients aren't strict. You really just mix the ingredients to taste. I don't know the EXACT times on this, but I think I'm pretty close on my guess. We served this with refried beans and Spanish rice and iced tea.

Provided by Netanya

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, preferably boneless
2 tablespoons cooking oil
1 (10 ounce) can green enchilada sauce
1 (4 ounce) can diced green chilies
8 ounces sour cream
1 teaspoon minced garlic
salt, to taste
pepper, to taste

Steps:

  • Heat the cooking oil (we use Canola) in a non-stick pan.
  • Place thawed pork chops in the heated oil and cook until thoroughly done and slightly browned on both sides.
  • While the pork chops are cooking, mix the enchilada sauce, green chilies, garlic, and sour cream together. Add salt and pepper to taste.
  • Once pork chops are cooked through, drain the remaining oil.
  • In the same pan, pour the sauce over the pork chops and cover. Leave on low heat until the sauce is heated.
  • Serve hot and enjoy!

Nutrition Facts : Calories 454.6, Fat 35, SaturatedFat 13.8, Cholesterol 101.3, Sodium 617, Carbohydrate 9, Fiber 1.1, Sugar 1.4, Protein 25.8

GREEN CHILE PORK



Green Chile Pork image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 4 servings

Number Of Ingredients 15

12 ounces pineapple juice
1/4 cup olive oil
3 ounces soy sauce
2 tablespoons dry jerk seasoning
2 tablespoons molasses
1 teaspoon granulated onion
2 fresh jalapenos, seeded and medium diced
1 roasted, peeled, seeded poblano, rough chopped
Four 6-ounce butterflied pork chops, pounded with the tenderizing side of a meat mallet
8 ounces mayonnaise, preferably Duke's
3 ounces Jamaican or other sweet pepper relish
4 slices fresh pineapple
8 slices Swiss cheese
4 good brioche buns, toasted
4 ounces arugula

Steps:

  • For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
  • For the sandwiches: Mix mayo and Jamaican relish in a bowl.
  • Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
  • Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!

PORK CHOPS, WITH GREEN PEPPERCORN SAUCE



Pork Chops, With Green Peppercorn Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 pork chops
Flour for dredging
1 tablespoon Hungarian paprika
1 tablespoon peanut or vegetable oil
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon thyme
1 cup dry white wine
1 tablespoon Dijon-type mustard
1 tablespoon green peppercorns
Coarse salt and freshly ground pepper
1 tablespoon chopped parsley

Steps:

  • Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
  • Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
  • Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 6 grams, Sodium 673 milligrams, Sugar 2 grams, TransFat 0 grams

ANDY'S SPICY GREEN CHILE PORK



Andy's Spicy Green Chile Pork image

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc. We crave this pork, and you will too.

Provided by andympls

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 6

1 white onion, chopped
salt and pepper to taste
2 ½ pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
½ cup chopped fresh cilantro
2 serrano chile peppers, or to taste

Steps:

  • Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
  • Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
  • Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 5.4 g, Cholesterol 55.8 mg, Fat 8.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3 g, Sodium 234.4 mg, Sugar 2.6 g

PORK GREEN CHILE



Pork Green Chile image

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

PORK CHOPS WITH GREEN CHILE CORN



Pork Chops with Green Chile Corn image

Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/2 cup chopped red onion
1 1/2 cups frozen corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1 medium tomato, seeded, chopped (3/4 cup)

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
  • Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
  • Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
  • Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 3 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

GREEN CHILE SHREDDED PORK



Green Chile Shredded Pork image

Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
16 flour tortillas (8 inches)
Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges

Steps:

  • Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.

Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

Tips:

  • Use a meat mallet or tenderizer to pound the pork chops until they are about 1/4-inch thick. This will help them cook evenly and quickly.
  • Season the pork chops with salt, pepper, and garlic powder before cooking. This will help to enhance their flavor.
  • Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for 3-4 minutes per side, or until they are cooked through.
  • While the pork chops are cooking, make the green chili sauce. To do this, simply combine all of the ingredients for the sauce in a blender and blend until smooth.
  • Once the pork chops are cooked, transfer them to a plate and cover them with foil to keep them warm.
  • Pour the green chili sauce over the pork chops and serve immediately.

Conclusion:

Pork chops with green chili sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and juicy, and the green chili sauce is flavorful and spicy. This dish is sure to be a hit with your family and friends.

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