Best 3 Marinated Spicy Pork Chops Recipes
Treat your taste buds to a flavorful journey with our tantalizing marinated spicy pork chops. Succulent pork chops, infused with a symphony of zesty spices and herbs, create a dish that will excite your palate. Whether you prefer a fiery kick or a subtle warmth, this recipe offers a customizable heat level, ensuring a perfect balance of flavors. Discover the art of creating a marinade that tenderizes the pork chops, allowing them to absorb the vibrant flavors. With simple ingredients and a bit of culinary magic, you'll create a dish that will leave a lasting impression. So, fire up your grill or heat up your pan, and let's embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
MARINATED SPICY PORK CHOPS
Categories Pepper Pork Grill/Barbecue Marinate
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).
MARINATED SPICY PORK CHOPS
I have been using this recipe for years, don't remember where I got it from. Best on pork chops and steaks. I am sure you will like it. It really is not that spicy, just a great flavor.
Provided by candy kratzer
Categories Steaks and Chops
Time 30m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients in a freezer bag refridgerate for 6 hours to 1 day. Longer the better.
- 2. Take out of fridge and cook how you like your meats. I grill or fry ontop stove till done. Throw away the marinade leftover in bag.
Tips:
- Choose thick-cut pork chops for grilling or pan-frying. Thinner chops will dry out quickly and become tough.
- Use a flavorful marinade to tenderize and add flavor to the pork chops. A good marinade will contain an acidic ingredient (such as vinegar, lemon juice, or yogurt), an oil, and seasonings (such as garlic, herbs, and spices).
- Marinate the pork chops for at least 30 minutes, or up to overnight. The longer the chops marinate, the more flavorful they will be.
- Cook the pork chops over medium-high heat until they are cooked through. Pork chops are done when they reach an internal temperature of 145 degrees Fahrenheit. Do not overcook, or the pork chops will become tough.
- Let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making them more tender and flavorful.
Conclusion:
Marinated spicy pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can create tender, flavorful pork chops that your family and friends will love.
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