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Sauteed Pork Chops with Jalapeno Garlic Sauce and Spicy Mac and Cheese

I have subscribed to lots of company newsletters and each week I noticed great recipes. Today I would Like to feature a recipe that caught my eye and will be making. This recipe comes from the Smithfield Company.

Sauteed Pork Chops with Jalapeno Garlic Sauce and Spicy Mac and Cheese

Sauteed Pork Chops with Spicy Jalapeno Garlic Sauce – Servings: 4

  • 4 (6-ounce) Smithfield boneless pork loin chops, about 1-inch thick
  • 4 fresh jalapeno peppers
  • 1/2 small red onion, cut into wedges
  • 4 large garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup orange juice
  • 1/4 cup olive oil, divided

Preheat oven to 375 degrees F. Rub jalapeno peppers, red onion and garlic with 2 tablespoons olive oil. Arrange the vegetables on a sheet pan and roast vegetables until tender, about 15 minutes. Allow the vegetables to cool slightly and peel the garlic. Add jalapenos, red onion, garlic, oregano, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and orange juice to a blender and puree until smooth; set aside. Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sprinkle pork chops evenly with remaining salt and pepper. Saute the pork chops for 6 – 8 minutes per side, or until cooked through. If working in batches, divide the olive oil appropriately. Drizzle jalapeno sauce over pork chops and serve.

Spicy Mac and Cheese – Servings: 4

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons finely diced onion
  • 1/4 cup finely diced red pepper
  • 1/4 cup finely diced green pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups milk
  • 1/4 cup flour
  • 3 cups shredded Pepperjack cheese

Preheat oven to 375 degrees F. Prepare pasta according to package instructions; drain and set aside. In a skillet, heat olive oil over medium heat. Add butter, onion, red pepper, green pepper, salt and pepper to the skillet; cook for 3 – 5 minutes or until onions are tender. Blend flour into the onion mixture; cook for 3 minutes. Slowly whisk in milk and bring mixture to a low boil, stirring constantly; cook for 2 minutes or until sauce is thickened (it should coat the back of a spoon). Remove from heat and stir in 2 cups of the shredded cheese. Pour cheese sauce over macaroni noodles in a large mixing bowl; combine well. Transfer to a 13 x 9 baking dish and top evenly with remaining 1 cup of shredded cheese. Cook uncovered for 20 minutes or until bubbly and golden on top.