Deep Fried Pork Chops With Sweet And Spicy Red Pepper Jelly Recipe 445

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DEEP FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY RECIPE - (4.4/5)

Provided by Booper-2

Number Of Ingredients 16



Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly Recipe - (4.4/5) image

Steps:

  • PEPPER JELLY: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeño. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator. PORK CHOPS: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt, and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breading to set up. Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355°F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy. Gently the drop pork chops 1 or 2 at a time, but don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

PEPPER JELLY:
1 1/2 cups sugar
3/4 cup pepper vinegar
1/2 cup pineapple juice
6 red bell peppers, roasted, peeled and chopped
1 jalapeño, chopped with seeds
2 tablespoons pectin
1/4 cup diced bell pepper (red or yellow), frozen
PORK CHOPS:
4 thick-cut rib pork chops
1 tablespoon blackening seasoning
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
canola oil, for frying

PORK CHOPS WITH PEPPER JELLY SAUCE

Progresso® chicken broth provides a simple addition to pork chops cooked in skillet and served with pepper jelly sauce - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10



Pork Chops with Pepper Jelly Sauce image

Steps:

  • Sprinkle pork chops with salt and pepper. In 12-inch heavy skillet, heat oil and 1 tablespoon of the butter over medium-high heat. Add pork; cook 18 minutes, turning once, until pork is no longer pink when cut near bone and meat thermometer inserted in center reads 145°F. Remove from skillet; cover to keep warm.
  • Add flour and jalapeño to skillet. Cook 1 to 2 minutes, stirring constantly, until flour is golden brown. Add wine, stirring to loosen brown particles from skillet; cook 1 minute or until liquid is almost completely reduced. Add broth; cook 2 to 3 minutes or until mixture begins to thicken. Stir in pepper jelly with whisk until melted and smooth. Cook 3 to 4 minutes or until thickened.
  • Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Nutrition Facts : Calories 360, Carbohydrate 21 g, Fat 2 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg

4 bone-in pork loin chops, 3/4 inch thick (about 2 1/4 lb)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons olive oil
3 tablespoons butter
1 tablespoon Gold Medal™ all-purpose flour
1 large jalapeño chile, seeded, finely chopped
1/3 cup dry white wine
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red pepper jelly

SWEET AND SPICY PORK CHOPS

My husband used to get home from work before me, and one evening, he cooked this for dinner. We've used the same recipe ever since. It's delicious. -Kathy Kirkland, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7



Sweet and Spicy Pork Chops image

Steps:

  • Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 212 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 137mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon prepared mustard
2 boneless pork loin chops (4 ounces each)
Dash salt and pepper

SPICY FRIED PORK CHOPS

I love the smell of pork chops frying, especially when they have spice on them, these do not disappoint. These pork chops are spicy and delicious. I hope you will enjoy!

Provided by Baby Kato

Categories     Pork

Time 30m

Number Of Ingredients 13



Spicy Fried Pork Chops image

Steps:

  • 1. Wash, rinse and pat dry the pork chops. Set aside until needed.
  • 2. In a large bowl add the following ingredients; garlic salt, sea salt, black pepper, lemon pepper, cayenne pepper, paprika, cumin, sage, flour and cornmeal. Mix well.
  • 3. Put the pork chops in the flour mixture one at a time and lightly coat, shake off any excess flour.
  • 4. Put a large frying pan on medium high heat and add the butter and oil. Once hot add the pork chops and fry for 8 - 10 minutes per side, depending on size and thickness of chop.
  • 5. Enjoy!

4 large pork chops,
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp lemon pepper
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground sage
3 tbsp flour, self rising
1/4 cup corn meal
2 tbsp oil
1 tbsp butter

PORK CHOPS WITH SWEET AND HOT PEPPERS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8



Pork Chops with Sweet and Hot Peppers image

Steps:

  • Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

EASY SPICY RED PEPPER JELLY

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5



Easy Spicy Red Pepper Jelly image

Steps:

  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

SWEET AND SPICY PORK CHOP DINNER

We love spice around our house, so I created this pork chop dish thinking of all the things we love. It's a hit at home!

Provided by TLSmith

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 50m

Yield 4

Number Of Ingredients 11



Sweet and Spicy Pork Chop Dinner image

Steps:

  • Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
  • Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
  • Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.

Nutrition Facts : Calories 697.8 calories, Carbohydrate 100.7 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 8.5 g, Protein 40.7 g, SaturatedFat 4.6 g, Sodium 1152.2 mg, Sugar 18 g

4 bone-in pork chops, trimmed of fat
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch ground cumin
1 pinch red pepper flakes
1 tablespoon olive oil
1 (15.25 ounce) can Tex-Mex style corn, drained
1 (15 ounce) can Ranch-style mixed beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
⅓ cup brown sugar
4 cups cooked rice

SPICY PAN-FRIED PORK CHOPS

Pan-fried pork chops with a fiery kick. *Extremely spicy.* I kind of just threw this together while I was messing around in the kitchen one day. The batter or marinade can be easily altered to appeal to anyone's taste. Again, these turn out very spicy, but still have a ton of flavor, not just that hot that leaves your mouth burning.

Provided by rsscoastie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 8h35m

Yield 8

Number Of Ingredients 13



Spicy Pan-Fried Pork Chops image

Steps:

  • Combine onion, jalapeno peppers, habanero peppers, garlic, and Worcestershire in the bowl of a food processor; puree until smooth.
  • Pour a thin layer of marinade in the bottom of a medium rectangular glass or ceramic container so the bottom is completely covered. Place 4 pork chops in the bowl and cover in marinade. Add last 4 pork chops and pour in remaining marinade, ensuring all pork chops are coated. Cover and refrigerate, 8 hours to overnight.
  • Pour marinade and chops into a large saucepan. Add water and bring to a boil. Continue to boil, 10 to 12 minutes.
  • Meanwhile, combine flour, onion soup mix, cayenne, garlic powder, and seasoned salt for batter in a small mixing bowl.
  • Transfer boiled chops to a cutting board, softly pat with a paper towel to remove excess liquid, and coat with batter. Discard any remaining boiling liquid.
  • Heat enough oil in a large frying pan over medium-high heat that it fills the pan to 1/4 inch.
  • Fry chops in the hot oil until golden brown, 1 to 2 minutes; flip and continue to cook until golden brown, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 195.1 calories, Carbohydrate 10.2 g, Cholesterol 45.2 mg, Fat 8.3 g, Fiber 1.3 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 409.4 mg, Sugar 2.3 g

2 medium onions, roughly chopped
6 medium jalapeno peppers, stemmed
4 habanero peppers, stemmed
5 cloves garlic
2 tablespoons Worcestershire sauce
8 (5 ounce) thin-cut boneless pork chops, trimmed of fat
2 cups water
¼ cup all-purpose flour
1 (1 ounce) package dry onion soup mix
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch seasoned salt, or to taste
1 cup canola oil for frying, or as needed

PEPPER JELLY PORK

Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.

Provided by walshmartin

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 7



Pepper Jelly Pork image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
  • Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
  • Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g

2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon salt
1 pork tenderloin
¼ cup hot pepper jelly
2 tablespoons balsamic vinegar

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