Chorizo Stuffed Pork Chops with Smoked Salsa Verde
Chef Tom cooks up delicious Chorizo Stuffed Pork Chops with Smoked Salsa Verde on the Kamado Joe Classic II. Enjoy!
Full recipe:
Alternative marinade:
Alternative salsa:
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Cattleman's Grill 8 Second Ride Carne Asada Seasoning -
Mook's Meat Seasoning -
Flavolcano Smoky Red Pepper Sauce -
Kamado Joe Classic II Ceramic Grill -
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Wusthof Classic 6 Flexible Boning Knife -
Wusthof Classic 10 Super Slicer -
PANKO CRUSTED PORK CHOP with CORN AND ZUCCHINI SAUTE' | What's for Dinner?
HOW TO MAKE CRISPY PORK CHOPS | What's for dinner?
Ingredients
PANKO PORKCHOPS
4 boneless pork chops
1 cup panko
2 tbsp parsley
2 tbsp mustard
olive oil for frying
salt and pepper to taste
CORN AND ZUCCHINI SAUTE'
2 ears of corn
2 zucchini sliced
1 cup cherry tomatoes
1 small onion, diced
2 cloves garlic, minced
splash of chicken stock
salt and pepper to taste
pork chop recipe, how to cook pork chops
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#deependa #porkchops #crispyporkchops
I make this for my family when I'm short on time! No kneading No rolling! Easy and delicious
I make this for my family when I'm short on time! No kneading No rolling! Easy and delicious
230g ground beef
1 egg
salt to taste
black pepper to taste
paprika
mix well
50g chopped onion
15g green onion
15ml olive oil
Mix well
Tortilla(23cm)
Fold and unfold the tortilla in half
Take some of the meat fillings
Put the filling on the tortilla
Spread the beef on half of the tortilla evenly
Sprinkle some mozzarella cheese
Fold the tortilla in half
Tortilla(17cm)
You can also make it with smaller tortillas
Fold than unfold in quarters
Cut the tortilla like this
Spread the beef filling on 3/4 of the tortilla like this
Fold the tortilla like this
Repeat
Leave any questions you have in the comment section down below! I will try my best to answer them all!
Medium-low heat
Olive oil
Spread the oil every in the pan
Fry the tortilla for 5 minutes
Flip and fry for another 5 minutes
The color should be golden brown
Done!
Medium-low heat
Add some olive oil to the pan
Place the small tortillas in the pan
Fry for 5 minutes
Brush oil on top
Flip then fry for 8 minutes
Add 1tbsp water in the pan
Done!
These meat tortillas are so delicious!
You must try this recipe if you have tortillas at home!
The big tortilla and the small tortillas are both super delicious and tasty
The outside is super crispy!
The inside is super tasty and delicious
This small tortilla has so many layers!
You must try this super simple and delicious recipe!
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One Pan Creamy Garlic Butter Pork Chops in 30 Minutes
One pan creamy butter pork chops are super delicious and easy to make. They make a great midweek meal as you can make them in 30 minutes.
Ingredients
2 butterfly pork chops sliced in half pounded and tenderized
1 egg
2 tbsp of corn starch
salt and pepper to taste
1 or 2 tbsp of butter
3 cloves of chopped garlic
1/2 tsp of turmeric
1/2 tsp curry powder
½ tsp of chili flakes
1½ cups of heavy cream
cilantro or parsley for garnish
Instructions:
Add the chops, egg, corn starch, salt, and pepper to a bowl. Mix until well combined.
Put a generous amount of oil to a preheated pan and fry until the meat is a golden brown.
Remove the chops and set them aside.
In the same pan, add the butter in and allow it to melt down.
Place the garlic, turmeric/curry, and chili flakes in. Saute for a couple of minutes until the spices activate.
Pour the cream in and bring it to a boil.
Put the pork back in, allow it to simmer for about five minutes while spooning the sauce over the meat. Garnish with cilantro / parsley and serve.
Cilantro Lime Marinated Pork | Instant Pot
Watch this simple recipe to learn how to make Cilantro-Lime Marinated Pork in the instant pot! The pork roast can be sliced like a roast or chopped or fork shredded for Tacos.
You can make this ahead of time and freeze the shredded pork into serving size containers for a quick and easy meal!
Ingredients:
3 to 5 lb pork shoulder (bone-in or boneless)
4 oranges (to zest and squeeze out the juice)
8 limes (to zest and squeeze out the juice)
2 tbsp. orange zest
1-2 tbsp. lime zest3/4 to 1 cup orange juice
1/2 cup lime juice
1.5 cups beef broth
4-6 garlic cloves, minced
1 tsp dried oregano
2 tsp ground cumin
3/4 cup olive oil (for marinade)
1/4 cup oil for browning the roast
Fresh ground pepper and salt to taste
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Chili-Lime Pork with Corn Salad - Everyday Food with Sarah Carey
Quick: When does grilling season begin? If you're like me, it starts right now! And if you're looking for a super fast dinner that is packed with bold summer flavors, you're going to love this Mexican-inspired recipe.
Sarah's Tip of the Day:
First, you'll make a salad by slicing corn right off the cob and into a bowl (use a big one!) before adding chopped cilantro, a jalapeno, avocado and lime juice to the mix. Next, grill your pork -- you'll know it's ready to flip when it lifts off the grill easily. Serve with your salad and enjoy your favorite new grilled meal!
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Prep Time: 20 minutes
Total Time: 30 minutes
Serves 4
Ingredients:
5 ears corn (4 cups kernels)
1 small jalapeno, seeded if desired, minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tablespoons olive oil, divided, plus more for grill
2 limes
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions
Directions:
Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.
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Nutritional Info: per serv (makes 4): 571 cal; 29 g fat; 52 g protein; 28 g carb; 7 g fiber
More Pork Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chili-Lime Pork with Corn Salad - Everyday Food with Sarah Carey