Spicy Pan-Fried Pork Chops recipe
All Recipes Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Ingredients
- 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
Nutrition Info
- 195.1 caloriescarbohydrate: 10.2 gcholesterol: 45.2 mgfat: 8.3 gfiber: 1.3 gprotein: 19.3 gsaturatedFat: 2.3 gservingSize: -sodium: 409.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Spicy Pan-Fried Pork Chops
Directions
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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).