Best 8 Ole Mole Mexican Pork Chops Recipes

PORK CHOPS MOLE

Steps:

• In a large skillet over medium-high heat, brown pork chops in 1 tablespoon oil on both sides; remove and set aside. In the same skillet, saute the onion and green pepper in remaining oil until crisp-tender. , Add tomatoes and mole sauce; stir to combine. Return pork chops to the pan. Cover and cook for 10 minutes or until meat is no longer pink. Serve with rice if desired.

MEXICAN PORK CHOPS GRANDE, OLE!

Steps:

• 1. Rub taco seasoning mix on both sides of all four pork chops. Or use your own taco seasoning mix. In large skillet, melt butter with vegetable oil, heat over med-high heat. Lightly brown and sear chops on both sides. Transfer to shallow, lightly greased baking dish. Top each chop evenly with salsa. Place in 350º oven for about 30-35 minutes or til done. *Chops are done when very slightly pink inside and juices run clear. *Don't overbake! Bake less if chops are thinner! Top with cheese during last 5 minutes or so of baking. Serve topped with topping ingredients to your heart's desire. Serve with Spanish, Mexican or green rice and refried beans, salsa and white corn tortilla chips if desired.

PORK CHOPS WITH MOLE SAUCE (WW)

Steps:

• In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
• Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
• Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
• Spray skillet with Pam and set over medium high heat.
• Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
• Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
• Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
• Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
• Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
• Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
• Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).

MEXICAN PORK CHOPS WITH VEGGIES (5 WW POINTS)

Steps:

• Preheat oven to 350.
• Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish.
• Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.
• Pour the corn/tomato mixture from the skillet over the pork chops.
• Cover with foil, and bake for 45-50 minutes or until pork is cooked through.

PORK CHOPS OLE

Steps:

• In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
• Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
• Arrange chops over rice; top with green pepper.
• Cover and bake at 350F for 1-½ hours.
• Uncover and sprinkle with cheese; return to the oven, until cheese is melted.

PORK CHOPS OLE

Steps:

• In a greased 13x9-in. baking dish, combine the water, tomato sauce, green pepper, rice and taco seasoning. Cover and bake at 350° for 1 hour or until rice is tender., Meanwhile, in a large skillet, cook chops over medium-high heat in oil until juices run clear, 4-5 minutes on each side. Sprinkle with seasoned salt and pepper. Set aside and keep warm., Sprinkle rice mixture with cheese; arrange chops on top. Bake until cheese is melted, about 5-10 minutes. If desired, sprinkle with cilantro. , Freeze option: Omit water and substitute 1 package (8.8 ounces) ready-to-serve long grain rice for the uncooked rice. Assemble casserole as directed. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through.

EASY AND DELICIOUS MEXICAN PORK CHOPS

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.

MEXICAN PORK CHOPS

Steps:

• Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat. , In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.