Best 10 Spicy Pan Fried Pork Chops Recipes
Are you craving a tantalizing and flavorful dish that will ignite your taste buds? Look no further than our intricate guide to crafting the perfect spicy pan fried pork chops! Embark on a culinary journey as we reveal the secrets to creating this delectable dish that combines the fiery heat of spices with the tender succulence of pork. Get ready to tantalize your palate with a symphony of flavors that will leave you craving more.
Let's cook with our recipes!
SPICY FRIED PORK CHOPS
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
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
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
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
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
CRISPY PAN-FRIED PORK CHOPS
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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 :
Tips:
- To ensure your pork chops are cooked through, use a meat thermometer to check that they reach an internal temperature of 145°F (63°C).
- If you don't have a meat thermometer, you can also check for doneness by cutting into the pork chop and making sure the juices run clear.
- For a crispier crust, sear the pork chops over high heat for a few minutes per side before reducing the heat to medium-low and cooking through.
- If you want a more flavorful pork chop, marinate it in a mixture of spices, herbs, and olive oil for at least 30 minutes before cooking.
- Serve your pork chops with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Spicy pan-fried pork chops are a quick and easy weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for any occasion. So next time you're looking for a delicious and easy pork chop recipe, give this one a try – you won't be disappointed!
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