Best 14 Chipotle Chops Recipes

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE

Steps:

• Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
• Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
• In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

PORK CHOPS WITH CHIPOTLE CHERRY GLAZE

Steps:

• In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.

CHIPOTLE CHOPS

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.

MAPLE-CHIPOTLE PORK CHOPS

Steps:

• Bring the chicken broth, vinegar, maple syrup, chipotles in adobo, chili powder, tomato sauce, garlic, a generous pinch of salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, about 25 minutes. Reserve 1/2 cup of the sauce for serving.
• While the sauce simmers, adjust an oven rack about 4-inches below the heat source and preheat the broiler to high.
• Put a broiler pan or foil-lined baking sheet under the broiler to preheat for 5 minutes. Sprinkle the pork chops with salt and pepper, put on the preheated pan and brush with the some of the sauce. Broil the chops, brushing with more sauce, 2 to 3 more times, until cooked through and slightly charred, about 8 minutes (do not flip). Serve the pork chops with potato salad or mashed potatoes, wilted spinach and the extra sauce on the side.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small cup combine first 4 ingredients (syrup - adobe sauce).
• Spray grill with Pam and preheat to medium high.
• Sprinkle pork chops with salt and then brush with glaze.
• Cook pork chops over medium high heat until cooked through (3-5 minutes per side).

GRILLED MAPLE CHIPOTLE PORK CHOPS ON SMOKED GOUDA GRITS

Steps:

• Whisk together first 4 ingredients, and set aside.
• Sprinkle pork chops evenly with salt and pepper.
• Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
• Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
• Gouda Grits:.
• Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

ORANGE-CHIPOTLE PORK CHOPS

Steps:

• In a blender or food processor, combine chipotles, salt and orange juice.
• Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
• Take chops out of marinade; reserve marinade.
• Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
• In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
• Take chops out of the pan, and drain any excess oil.
• Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
• Take pan away from the heat and put the pork chops back on the pan.
• Add the 1/4 cup orange liqueur and flambe.
• When the flames die out take chops out of the pan and keep warm.
• Put the pan back on the stove and add the reduced marinade.
• Heat until starting to boil.
• Put the chops in a serving platter and pour some sauce on top.
• Enjoy.

CHIPOTLE-TERIYAKI PORK CHOPS

Steps:

• For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops. , Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce.

CHIPOTLE CRUSTED PORK TENDERLOINS (CAN SUB CHOPS)

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chili powder, salt and brown sugar. Place tenderloins (or chops) in a bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate (don't leave out this step) and arrange on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

PORK CHOPS WITH CHIPOTLE ORANGE SAUCE

Steps:

• • Pat chops dry and season with ¾ tsp salt and ¼ tsp pepper each. • Heat 2 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then cook chops in 2 batches, turning once, until just cooked through, 3 to 4 minutes per batch. Transfer to a plate as cooked and keep warm, covered. • Reduce heat to medium and add remaining Tbsp oil. Stir in chipotles (with sauce) and garlic and cook, stirring, 30 seconds. Add orange juice and bring to a simmer, then add chops with any juices from plate and simmer, turning in sauce, until chops are heated through and sauce is slightly thickened, 1 to 2 minutes.

ORANGE-CHIPOTLE PORK CHOPS

Steps:

• 1. In a blender or food processor, combine chipotles, salt and orange juice.
• 2. Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
• 3. Take chops out of marinade; reserve marinade.
• 4. Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, approximately 10 to 15 minutes.
• 5. In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
• 6. Take chops out of the pan, and drain any excess oil.
• 7. Put pan on high heat and cook until no liquid remains and a glaze is formed on pan.
• 8. Take pan away from the heat and put the pork chops back on the pan.
• 9. Add the 1/4 cup orange liqueur and flambe.
• 10. When the flames die out take chops out of the pan and keep warm.
• 11. Put the pan back on the stove and add the reduced marinade.
• 12. Heat until starting to boil.
• 13. Put the chops in a serving platter and pour some sauce on top.
• 14. Enjoy. It should be sweet and spicy.