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
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!
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
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
EASY SPICY RED PEPPER JELLY
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.
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
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.
AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
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
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
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
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
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- First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper, add the sugar, and sauté over high heat for 4-5 minutes until soft and colored. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of sautéing them.)
- Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil, and cook for additional 2-3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Transfer to a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.
- Using a sharp knife, make cuts into the fat of the chops, about ¼ inch deep and at 1½ inch intervals, making sure you don't cut into the meat. (This will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops with salt and pepper really well on both sides, pushing the seasoning into the meat.
- Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
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- Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
- Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
- Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
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