Spice Blends and Seasonings
- Antonio's Italian Spice Blend Seasoning
- Border Bandito's Salsa Spice Blend
- Cattlemen's Choice Beef Sauce Spice Blend
- Championship Chili Spice Blend
- Garden Harvest Special Blend
- Gold Coast Garlic Shake Spice Blend
- Mesa Flats Enchilada Spice Blend Seasoning
- Prairie Fire Chipotle Pepper Blend
- Red River Fajita Spice Blend
- Sizzlin Sunset Cajun Spice Blend Seasoning
- Smokey Canyon Mesquite Grille Seasoning
- Tumbleweed Taco Spice Blend
Westport Spice Pork Recipes.
These smothered pork chops are coated in a savory sauce made with Cattlemen's Choice Beef Sauce Spice Blend, onions, bell peppers, and celery. The pork chops are baked in the sauce until they are fall-off-the-bone tender. Serve with hot cooked rice or potatoes for a delicious and hearty meal.
4 thick boneless pork chops
3 tablespoons, divided vegetable oil
3 tablespoons flour
2 cups large onion, chopped
1 cup bell pepper, chopped
2 ribs celery, chopped
3 cups water
6 tablespoons Cattlemen's Choice Beef Sauce Spice Blend
2 teaspoons (optional but highly recommended) Sizzlin Sunset Cajun Spice Blend Seasoning
1 teaspoon ground cumin
for serving hot cooked rice or potatoes
Trim pork chops and heat 2 tablespoons of vegetable oil in a large skillet.
Brown pork chops well on both sides, remove and set aside.
In the same skillet, add remaining tablespoon of oil and flour, stir until mixture is smooth.
Add chopped vegetables and continue cooking over medium heat for 1 minute, stirring.
Slowly add water while stirring.
Add Cattlemen's Choice Beef Sauce Spice Blend stirring until mixture thickens.
Stir in remaining seasonings.
Place chops along with any juices into a 9x13 inch baking dish.
Pour sauce over top.
Cover tightly with foil, bake in a preheated 350 degree oven for 1 hour.
Lower the temperature to 250 degrees and cook for 30 minutes longer or until meat is very tender.
Arrange pork chops on individual plates, spoon sauce over chops and hot cooked rice or baked (mashed) potatoes.
This Cajun-Styled Pork Tenders recipe is a perfect blend of spicy and savory flavors. Pork tenderloin is sliced into four pieces, browned in a skillet, then cooked with sautéed vegetables and RoTel tomatoes seasoned with Sizzlin Sunset Cajun Spice Blend Seasoning. The pork is served on top of hot cooked rice and drizzled with a thickened broth made from chicken broth, cornstarch, and more of the Cajun seasoning. It's a delicious and hearty meal that's perfect for any weeknight dinner or special occasion.
1 1/2 pounds, sliced into 4 pieces pork tenderloin
2 tablespoons, divided oil
1 small onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
1 rib celery, chopped
10-ounce can RoTel tomatoes
3 teaspoons, divided Sizzlin Sunset Cajun Spice Blend Seasoning
14.5-ounce can chicken broth
1 tablespoon cornstarch
2 cups hot cooked rice
Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Brown the pork tenderloins well on both sides, remove and set aside.
In the same skillet, add the remaining tablespoon of oil and sauté all the vegetables until tender. Add the RoTel tomatoes and 1 teaspoon of Sizzlin Sunset Cajun Spice Blend Seasoning to the vegetables in the skillet.
Return the pork tenderloins to the skillet, spoon the vegetables over the top and cover. Continue to cook over low heat, turning once, until the pork is cooked through and no liquid remains.
Meanwhile, combine the chicken broth, cornstarch, and 2 teaspoons of Sizzlin Sunset Cajun Spice Blend Seasoning in a saucepan. Bring to a boil over medium heat, stirring until thickened.
Spoon the hot cooked rice onto individual serving plates. Place one pork tenderloin along with some vegetables on top and spoon the broth equally over all.
These pork chops with creamy green chile gravy are a delicious and easy-to-make main dish that's perfect for any weeknight dinner. The combination of boneless pork loin chops, green chiles, and Border Bandito's Salsa Spice Blend creates a rich and flavorful gravy that will delight your taste buds. It can be served over rice or any other side dish of your choice. This recipe is sure to become a family favorite!
1 tablespoon vegetable oil
4-6 to 8 ounce boneless pork loin chops, cut 1 inch thick and trimmed
10¾ ounce can 98% fat-free cream of chicken soup
12 ounce can evaporated milk
2-4 ounce cans or 1 cup canned chopped green chiles
4 teaspoons Border Bandito's Salsa Spice Blend
½ cup milk
Heat oil in a 10 inch skillet over medium-high heat. Add pork chops and cook until browned on both sides.
Arrange chops in a 7 x 11 inch baking dish.
In the same skillet, add cream of chicken soup, evaporated milk, green chiles, and Border Bandito's Salsa Spice Blend. Bring mixture to a gentle boil, stirring until thickened and smooth.
Pour gravy over chops, cover with foil, bake in a 350 degree oven for 30 minutes.
Serve pork chops with the creamy green chile gravy.
A flavorful and satisfying baked pork chop dish served over rice seasoned with Garden Harvest Special Blend, celery, onion, and green bell pepper.
2 teaspoons vegetable oil
6 boneless pork chops (1¼ inch thick)
1 can 99% fat-free chicken broth (14½ ounces)
1 cup water
1½ cups long-grain white rice
2 ribs celery, chopped
4 tablespoons Garden Harvest Special Blend
1 small onion, halved and sliced
1 large green bell pepper, cut into 6 rings
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and brown on both sides, set aside.
In the same skillet, add chicken broth, water, rice, celery, and Garden Harvest Special Blend, stir. Bring rice mixture to a full boil.
Immediately spoon rice mixture into a 9 x 13-inch baking dish. Spread sliced onion over hot rice, arrange pork chops evenly on top.
Cover dish with foil, bake in a 375-degree oven for 45 minutes or until rice is cooked through and tender.
Remove foil, top each pork chop with a bell pepper ring, and bake for an additional 10 minutes.
Tumbleweed Burrito is a delicious and easy-to-make meal that's perfect for a busy weeknight. Marinated pork is cooked with garlic, onion, bell pepper, tomatoes, and black beans and then wrapped in a warm flour tortilla for a satisfying and tasty burrito.
1 pound Pork tenderloin
4 tablespoons Tumbleweed Taco Spice Blend
2 tablespoons Oil, Vegetable
3 cloves Garlic, minced
1 Red onion, diced
1 Red bell pepper, diced
2 cups Tomatoes, diced
1 can Black beans, drained and rinsed
8 Flour tortillas
In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.
Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.
Add the minced garlic, diced onion, and diced bell pepper and cook until tender.
Stir in the diced tomatoes and black beans and cook for another 5 minutes.
Warm the flour tortillas according to package instructions.
To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.
Serve hot and enjoy your Tumbleweed Burrito!