**Savor the delectable flavors of tender and juicy pork chops, tantalizingly seasoned and seared to perfection, complemented by a symphony of zesty spices and aromatic herbs. Embark on a culinary adventure as we explore a collection of mouthwatering recipes that showcase the versatility of this classic dish. From the bold and fiery heat of the Spicy Pork Chops, to the rich and savory flavors of the Honey Garlic Pork Chops, each recipe promises a unique culinary experience that will leave your taste buds dancing. Whether you prefer the simplicity of Pan-Fried Pork Chops or the indulgent creaminess of Smothered Pork Chops, this comprehensive guide offers a recipe for every palate and occasion. Prepare to be captivated by the irresistible allure of pork chops, transformed into culinary masterpieces that will make your taste buds sing with delight.**
Let's cook with our recipes!
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 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
SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY
Steps:
- Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
- Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
- Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
- When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
- In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
- Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
- Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
- Mix in the cilantro, red bell pepper and salt and pepper to taste.
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.
Nutrition Facts :
GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE
Steps:
- Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
- Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.
SWEET AND SPICY CHILI PORK CHOPS
From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.
Provided by duonyte
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
- While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
- Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
- Serve garnished with the green onion slices.
- I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.
DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY
Steps:
- For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. 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.
- For the 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 breader 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 degrees 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, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.
PORK CHOPS WITH SPICY CITRUS MARINADE
Categories Citrus Herb Pork Quick & Easy Low Cal Wheat/Gluten-Free Fall Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a shallow baking dish whisk together orange juice, black pepper, chili powder, paprika, cayenne, and salt to taste. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes.
- In a non-stick skillet cook pork in marinade, covered, over moderately high heat 6 minutes on each side, or until just cooked through. Sprinkle pork with coriander.
SPICY PORK CHOPS
Spicy tomato sauce easily livens up plain old pork chops.
Provided by BARRIGERJ
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
- Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 12.6 g, Cholesterol 58.9 mg, Fat 11.1 g, Fiber 3.3 g, Protein 25.7 g, SaturatedFat 3.2 g, Sodium 429.3 mg, Sugar 5.9 g
SWEET 'N' SPICY PORK CHOPS
I found this recipe in a Kentucky newspaper some time ago. My husband asks for it often, saying it really hits the spot when he's hungry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients; mix well. Transfer 3 tablespoons to a resealable plastic bag; cover and refrigerate remaining marinade. Add pork to bag. Seal bag and turn to coat; refrigerate for at least 3 hours., Drain and discard marinade. Broil pork chop 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting several times with reserved marinade. Let stand for 5 minutes before serving.
Nutrition Facts :
SPICY MEXICAN PORK CHOPS
Make and share this Spicy Mexican Pork Chops recipe from Food.com.
Provided by Ypsi7640
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
SPICY SPANISH PORK CHOPS AND RICE CASSEROLE
This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!
Provided by HeidiSue
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Sprinkle salt and pepper on pork chops.
- Brown pork chops in 2 tbl of the butter in a sautee pan.
- Remove pork chops from pan and set aside.
- Add remaining 2 tbl of butter to pan.
- Add orzo and sautee until slightly browned.
- Add rice to pan, stir and remove from heat.
- Pour rice on the bottom of a lightly greased 13x9 baking dish.
- Place pork chops on top of rice.
- Scatter sliced onions and peppers over the pork chops.
- Combine remaining ingredients in a bowl and pour over pork chops.
- Cover baking dish with foil.
- Bake for 50-60 minutes until rice is done.
SWEET N SPICY PORK CHOPS
These are broiled, nicely spiced, and always a big hit. They're quick to prepare also, and work as well for a family dinner as they do for company. I usually make some type of green beans (if I'm really in a hurry I get a can of Del Monte seasoned green beans), and some type of potatoes, but mac n cheese works too. Also, kids love these.
Provided by lindieb
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Line large broiler pan with foil (if not using heavy duty foil. line it twice, makes for easy clean up) Also. you just need the bottom of the pan, not the rack.
- Place chops in pan, and season heavily with, pepper, and garlic (and note I mean HEAVY). Lightly salt, if desired. Then top with about 2 tablespoons of brown sugar. Place under broiler, (if using gas - use 2nd from top slot, if electric, either 2nd from top, or 3rd). If chops are really thick, for gas broiler, put on bottom slot.
- Cook about 10 - 15 minutes, until sugar is bubbly and turning quite dark. The dark color is mostly just the sugar getting brown, not the meat.
- Turn chops, then repeat with spices and sugar (yes another 2 tablespoons), and cook another 10 or 15 minutes, till done. Just keep watching them to make sure they don't burn, but remember the sugar is going to bubble and get dark, so account for that--just make sure pork is cooked totally through (or to the doneness you prefer). Cooking time is of course going to vary based on how thick your chops are.
- Hope you enjoy.
BONELESS PORK CHOPS WITH SPICY RUB
Make and share this Boneless Pork Chops With Spicy Rub recipe from Food.com.
Provided by nemokitty
Categories Pork
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes.
- Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.
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 N SPICY STUFFED PORK CHOPS
This is the first dish I ever mad for my DH when we were married. It is still the one he asks for the most! Thick cut pork chops stuffed with cheese and tomatoes and rubbed with tons of sugar and spice. I sometimes substitute fresh spinach or mushrooms for the tomato (or use a combination). I have also used the same recipe for stuffing and grilling pork tenderloins. I finish the tenderloin in the oven. Prep time doesn't include 2 hours optional marinade time.
Provided by under12parsecs
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine jerk seasoning (you can vary the amount based on how spicy you like your food and how thick of a "crust" you want on your pork chop), cinnamon, garlic powder, salt, pepper, red pepper, soy, vinegar and oil.
- Rub inside pocket of each chop with a small amount of this mixture. Rub outsides of chops with mixture generously. At this point you can continue with the recipe or refrigerate for a couple of hours to allow flavors to permeate the chops. I leave them uncovered in the fridge so the crust will dry out a bit.
- Preheat grill for high and direct heat (we love charcoal and will sometimes add soaked applewood chips for more flavor). Allow chops to come back to room temperature if you refrigerated them. Rub inside of chop lightly with some brown sugar and more heavily crust the outside with brown sugar.
- Open chops and grill for 2-3 minutes (cooking the INSIDE pocket of the chop) Remove from grill and stuff each with 2 slices of cheese and 2-3 slices of tomato. Secure chop closed with toothpicks or skewers that have been soaked in water.
- Grill each side of pork chop for an additional 3-4 minutes depending on thickness of chop and how well you like your chops done. You may pat a bit more brown sugar on as you flip to give even more of a glaze to the chop.
- Allow chop to stand for a couple of minutes once done grilling as they will continue to cook and redistribute juices.
Nutrition Facts : Calories 318.3, Fat 19.2, SaturatedFat 11, Cholesterol 53.8, Sodium 527.4, Carbohydrate 23.9, Fiber 1.2, Sugar 21.6, Protein 13.9
BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE
Categories Pork Pork Chop Summer Grill Brine Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.
SPICY AND TENDER CROCK POT PORK CHOPS
These are the most tender chops I have ever had! I usually cook some apples to go on top of the chops and use the sauce in this recipe to put over rice. I found this recipe in one of my favorite Cookbooks 'Fix It and Forget It.' Hope you enjoy!
Provided by MelodyOHare
Categories Stew
Time 8h20m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops in oil in skillet.
- Transfer to slow cooker.
- Discard oil.
- Combine then add remaining ingredients to cooker.
- Cover.
- Cook on Low 8-10 hours.
- Serve over rice.
SPICY PORK CHOPS WITH BLACK BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
- Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
- Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
- Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
SPICY PEACH-GLAZED PORK CHOPS
Sweet and spicy boneless pork chops made with a special sauce that includes peach preserves and white wine.
Provided by Annacia
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste.
- Rinse pork chops, and pat dry.
- Sprinkle the chops with ginger, cinnamon, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
- Pour white wine into the pan, and stir to scrape the bottom of the pan.
- Stir in the peach preserves mixture.
- Return the chops to the pan, and flip to coat with the sauce.
- Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.
Tips:
- Choose the right pork chops. Look for chops that are at least 1 inch thick and have a good amount of marbling. This will help ensure that the chops stay juicy and flavorful during cooking.
- Season the pork chops well. A simple seasoning of salt, pepper, and garlic powder will do the trick. You can also add other spices or herbs, such as paprika, cumin, or oregano.
- Cook the pork chops over medium heat. This will help prevent the chops from overcooking and drying out. Cook the chops for about 5-7 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest before serving. This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.
Conclusion:
Spicy pork chops are a delicious and easy-to-make meal. By following these tips, you can ensure that your pork chops turn out juicy, flavorful, and perfectly cooked. So next time you're looking for a quick and easy weeknight meal, give spicy pork chops a try!
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