Spicy Pan Fried Pork Chops Recipes

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SPICY FRIED PORK CHOPS



Spicy Fried Pork Chops image

Provided by [email protected]

Time 40m

Number Of Ingredients 29

10 1/4 inch thin bone in pork chops
2 cups flour
1/2 cup hot sauce
2 eggs, beaten
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
cooking oil
3 cups beef broth, low sodium
1/2 cup heavy cream
3 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
dash of hot sauce
4 large potatoes, peeled, diced
1 stick of butter, unsalted
1/4 cup heavy cream
2 teaspoons chipotle pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
1 clove of garlic

Steps:

  • Rinse pork chops, pat dry and place in a large dish.
  • Mix seasoning blend and add 1 tablespoon of seasoning blend to flour, mix well and set aside.
  • Add beaten egg, hot sauce, and remaining seasoning to pork chops, mix well.
  • Cover and marinate in the refrigerator for about 1 hour.

Nutrition Facts : ServingSize 4-5

EASY PAN-GRILLED PORK CHOPS WITH SPICY RUB RECIPE



Easy Pan-Grilled Pork Chops With Spicy Rub Recipe image

These great-tasting spicy pork chops are enhanced with a savory rub, then broiled or pan-grilled to perfection.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 25m

Number Of Ingredients 8

4 to 6 pork chops (boneless)
1/2 teaspoon thyme
1/4 teaspoon chipotle chile powder (or other red pepper)
1/2 teaspoon chili powder
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt
1/8 teaspoon fresh black pepper (or to taste)
2 tablespoons extra virgin olive oil (to coat grill or rack)

Steps:

  • Gather the ingredients.
  • Combine seasonings-thyme, chipotle chili powder, chili powder, Cajun seasoning, salt, and pepper-and cover pork thoroughly. Let the chops stand at room temperature for about 10 to 15 minutes.
  • Coat the grill pan or broiler rack with olive oil.
  • Pan grill over medium heat or broil about 4 inches from the heat source for about 6 minutes.
  • Turn and grill for 6 to 8 minutes longer-until chops are cooked through.
  • Cook time depends on the thickness of chops, but check to make sure meat is at least 145 F in the center of the thickest chop. Use an instant-read thermometer to check the internal temperature of the chops.
  • Serve with potatoes and a leafy green vegetable or salad.

Nutrition Facts : Calories 96 kcal, Carbohydrate 0 g, Cholesterol 22 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 0 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPICY PAN-FRIED PORK CHOPS



Spicy Pan-Fried Pork Chops image

Make and share this Spicy Pan-Fried Pork Chops recipe from Food.com.

Provided by gwynn

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops
5 tablespoons vegetable oil
2 cups flour
1 tablespoon black pepper
1 teaspoon seasoning salt
1 tablespoon cayenne pepper

Steps:

  • Heat oil in medium frying pan over high heat.
  • Dip pork chops in flour, black pepper, seasoned salt, and cayenne pepper covering completely.
  • When oil is heated, place pork chops in frying pan.
  • Cook on medium heat for 25 minutes or until pork chops are thoroughly cooked.
  • Serve hot.

Nutrition Facts : Calories 591.1, Fat 29.6, SaturatedFat 6.8, Cholesterol 71.4, Sodium 51.3, Carbohydrate 49.5, Fiber 2.5, Sugar 0.3, Protein 30

SPICY PAN-FRIED PORK CHOPS



Spicy Pan-Fried Pork Chops image

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

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

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

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

Steps:

  • Salt and pepper both sides of the pork chops.
  • Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
  • Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
  • Delicious and simple! Serve with smashed new potatoes.

PAN-FRIED PORK CHOPS



Pan-Fried Pork Chops image

Tender cuts of meat-chicken breasts, steaks, and chops, for example-are prime candidates for pan-frying, and when properly cooked have a mouthwateringly crisp, browned exterior and a tender, juicy interior. Pan-frying makes dinner a breeze; there is practically no preparation involved and the meat is cooked quickly and sent straight to the table. The fundamentals for achieving good results are a heavy pan, high heat, and a fairly thin piece of meat. Why does a heavy pan matter? Have you ever cooked something in a thin pan and had it burn, with the burn exactly the same shape as the electrical element below? This shows how a thin pan transmits heat directly from the burner to what is cooking instead of diffusing the heat across the pan's surface. A heavy pan can distribute heat-and a lot of it-from the burner to the bottom of the pan. This is key in pan-frying and sautéing, because the pan needs to be quite hot to sear and caramelize or brown, but not burn, the surface of what is being cooked. If I could have only one pan, it would be a cast-iron skillet. The heavy iron heats evenly, making it a wonderful vehicle for browning and frying. An added bonus is that a seasoned cast-iron pan is virtually nonstick. The next-best thing after a cast-iron skillet is a stainless-steel-lined heavy aluminum or aluminum-core frying pan. The aluminum is an excellent heat conductor, while the stainless steel offers a good nonreactive surface to cook on. Besides being heavy, the pan should have low sides so the meat won't steam as it cooks. Because pan-frying requires high heat, the meat you choose should be fairly thin. Chops should be 1/2 to 3/4 inch thick and steaks 1 inch thick or less. Over high heat, thicker cuts will get crusty and dry on the outside before the inside is done. (A good method for cooking thicker chops and steaks is to brown them, by cooking them briefly on both sides at high heat, and pop them, skillet and all, into a 375°F oven to finish cooking. Alternatively, after browning, finish cooking over lowered heat, with the pan covered.) For even cooking, the thickness should be uniform. Chicken breasts can be lightly pounded at the thicker end to even them out so they will cook consistently. It is wise to have all your ingredients ready to go before you start cooking: the oil should be handy, the meat should be seasoned, and, if you are going to make a pan sauce, those ingredients should be on hand as well. Heat the pan first: a hot pan in combination with oil will sear the meat and keep it from sticking. Otherwise, the meat will sweat and its leaking juices will cause the meat to adhere to the bottom of the pan. Once the pan is hot, add a little bit of oil, or oil and butter (butter alone burns too quickly at high temperatures). Add the oil after the pan has heated so that it does not start to smoke and burn before you are ready to start cooking. For pan-frying only a little oil is needed, just enough to generously coat the bottom of the pan. After a few seconds, when the oil is shimmering, put the meat in the pan. The meat should fit in the pan in a single layer with a little space between each piece. If the pieces are crowded or overlapping, the liquid they release will keep the meat from browning; if there are large areas of the pan left exposed, the oil in these areas will burn and smoke. If necessary, fry in batches or in two pans simultaneously. Cook the meat on one side until it is nicely browned. Peek underneath after 2 or 3 minutes to monitor the browning; lower the heat if it is browning too quickly, or, if nothing is happening, turn it up. To brown the other side, turn the meat with tongs or a long, sharp-tined fork. In general, most cuts of meat need to cook for 4 to 5 minutes on each side. Chicken breasts can cook for a longer time on the skin side, 8 minutes or so, leaving the tender meaty side to cook only a few minutes. I am an advocate for leaving the skin on...

Yield 4 servings

Number Of Ingredients 3

4 pork chops, 1/2 inch thick
Salt and fresh-ground black pepper
Olive oil to coat the pan

Steps:

  • Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.
  • Heat a heavy frying pan over medium-high heat. Pour in: Olive oil to coat the pan.
  • Add the pork chops and cook until brown on one side, about 5 minutes. Turn them over and cook until done, turning again if necessary for even cooking. Let the chops rest for 4 minutes before serving, to tenderize them.
  • Garnish with chopped parsley, garlic, or lemon zest. (Chopped together this mixture is called gremolata; see page 231.)
  • Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).
  • Press herb leaves onto the chops before frying them. Sage, rosemary, marjoram, or savory are good choices.
  • Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in. Taste for salt and stir in any resting juices before serving.

PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

I have been searching for years for a foolproof method of cooking pork chops and finally found it. These are wonderfully moist and very tasty. This is a Bon Appetit recipe and I found it on the Epicurious web site.

Provided by Marie

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon garlic salt
4 center-cut pork chops, apprx 3/4 inch thick
vegetable oil (for frying)

Steps:

  • Mix flour, cornstarch and garlic salt.
  • Sprinkle pork chops with salt and pepper.
  • Dredge chops in flour mixture and shake off excess.
  • Pour enough oil into large skillet to reach depth of 1/2" to 1".
  • Heat oil to 350 degrees.
  • Fry chops in oil until golden about 5 minutes per side.
  • Note: I found they cooked much quicker.
  • Avoid overcooking or they will be dry.

Nutrition Facts : Calories 541.2, Fat 25.4, SaturatedFat 9.2, Cholesterol 151.5, Sodium 137.8, Carbohydrate 19.5, Fiber 0.5, Sugar 0.1, Protein 54.5

PAN-FRIED PORK CHOPS



Pan-Fried Pork Chops image

An easy Pan-Fried Pork Chops recipe.

Categories     Pork     Fry     Dinner     Pork Chop     Fall     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

1/2 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon garlic salt
4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
Vegetable oil (for frying)

Steps:

  • Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
  • Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side

SWEET 'N' SPICY PORK CHOPS



Sweet 'n' Spicy Pork Chops image

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

3 tablespoons brown sugar
3 tablespoons apple juice
2 teaspoons chili powder
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin chop (3/4 inch thick)

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 :

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From scrambledchefs.com


EASY PAN FRIED PORK CHOPS - THE COUNTRY COOK
2021-04-10 Dredge the pork chops in the flour mixture (one at a time) and shake off excess flour. Set them aside until ready to fry. Once all the pork chops are floured, add two tablespoons of butter to the skillet and let it melt in the oil. Add pork …
From thecountrycook.net


SPICY PAN-FRIED PORK CHOPS RECIPE - FOOD NEWS
This recipe depends on a really good quality pork chop with a fair amount of fat, a lot of salt, and a hint of spice. Serves 2. For the pork chops. 2 pork chops, pounded thin. for this recipe, I recommend bone-in rib chops rather than loin chops (which are leaner) 1 whole, fresh jalapeno. 2 tbs Kosher salt. freshly ground pepper. 1-2 tbs Canola oil
From foodnewsnews.com


PAN-FRIED PORK CHOP WITH SPICY SALT - COOKING VIDEOS | GROKKER
Cooking Recipe. 1. In a heated pan add in the salt and fry for 2 minutes. Then add in the five spice powder and mix well. Set aside after 1-2 minutes. 2. Take the pork and tenderize it then cut it into portions you want to serve. 3. Marinate the pork with the marinate mixture, spicy salt, and then mix in 1 egg then let it marinate for 20 minutes.
From grokker.com


15 COUNTRY FRIED PORK CHOPS RECIPE - SELECTED RECIPES
Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. Next, add the pork chops and fry, turning once when the chops are golden around the edges, 4 to 5 minutes. Flip and continue to cook until the pork chops and breading are golden on all sides.
From selectedrecipe.com


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