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.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 35 mins
Servings:
8
Yield:
8 pork chops

Ingredients

Marinade:

  • 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

Batter:

  • 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

Directions

  1. Combine onion, jalapeno peppers, habanero peppers, garlic, and Worcestershire in the bowl of a food processor; puree until smooth.

  2. 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.

  3. Pour marinade and chops into a large saucepan. Add water and bring to a boil. Continue to boil, 10 to 12 minutes.

  4. Meanwhile, combine flour, onion soup mix, cayenne, garlic powder, and seasoned salt for batter in a small mixing bowl.

  5. 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.

  6. Heat enough oil in a large frying pan over medium-high heat that it fills the pan to 1/4 inch.

  7. 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).

Cook's Note:

Any cooking oil will do.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

195 Calories
8g Fat
10g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 195
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 12%
Cholesterol 45mg 15%
Sodium 409mg 18%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 19g
Vitamin C 10mg 52%
Calcium 41mg 3%
Iron 1mg 7%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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