Spicy Baked Pork Chops Food

MARINATED SPICY PORK CHOPS

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).

SPICED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

BAKED PORK CHOPS WITH HOT AND SPICY SEASONING

Steps:

• In a small bowl, combine the first eight ingredients; rub over both sides of pork chops. Cover and refrigerate 1-4 hours., Place a baking sheet in a 375° oven for 15 minutes. Meanwhile, in a shallow dish, beat egg and milk. In another shallow dish, combine cornflake crumbs, cheese and bread crumbs. Dip pork into the egg mixture, then into the crumb mixture., Remove the baking sheet from the oven and coat with cooking spray. Place chops on the sheet; bake for 15 minutes. Turn and bake for 10 additional minutes or until meat is no longer pink.

CAJUN SPICED PORK CHOPS

Steps:

• Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
• Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SWEET AND SPICY PORK CHOPS

Steps:

• Take 3-4 bone in pork chops, place in a large zip lock bag and pour in marinade. Let it marinate for an hour or two days, the longer the better (you can poke holes in the pork chops first to allow the marinade to seep in through better).
• After the pork chops have marinated for as long as you like, heat oven to 420˚.
• Pour marinade and chops in a baking dish, and place in heated oven.
• Cook for 30-40 minutes.
• Once done, let sit out and cool down. The pork chops should be moist and drenched in flavor. Enjoy!

SWEET AND SPICY GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
• Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
• Heat olive oil in a large, oven­-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
• If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5­-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
• Dredge the chops through the thick sauce in the bottom of the pan just before serving.

SWEET-AND-SPICY PORK CHOPS

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
• Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
• Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.

PORK CHOPS WITH SPICY APPLESAUCE

Steps:

• Make the Pork Chops: Preheat oven to 425 degrees F. Sprinkle both sides of pork chops with salt and pepper.
• Heat large skillet over medium-high heat; add vegetable oil. Place chops in skillet; cook 3 minutes per side.
• Transfer to oven and bake 6 to 8 minutes or until internal temperature reaches 145 degrees F for medium-rare (or 160 degrees F for medium). Transfer chops to serving platter and let rest 3 minutes before serving.
• Meanwhile, make the Spicy Applesauce: Heat olive oil in medium pot over medium-high heat. Add apples and cook 5 minutes, stirring occasionally. Add brown sugar, vinegar, red pepper flakes, cayenne, salt and pepper; cook an additional 5 minutes, stirring occasionally. Remove from heat and stir in rosemary. Serve pork chops with warm applesauce.

OVEN BAKED SPICY PORK CHOPS

Steps:

• Place chops in baking dish or iron skillet.
• Whisk together the remaining ingredients in a bowl and pour over the chops.
• Bake in preheated 375 degree oven 45 to 60 minutes uncovered until chops are done in center.

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

SPICY SKILLET PORK CHOPS

Steps:

• In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
• Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
• To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

BAKED SPICED PORK CHOPS

Steps:

• Add all spices and grind to powder (there will be large pieces in it, that is okay).
• Lightly dust one side of pork chop.
• Heat oil in skillet and brown both sides of pork.
• Lay onion in large baking pan with foil (large enough to create pocket).
• Cover onion with soy sauce and Worcestershire sauce.
• Lay browned pork chops on onion and dust with remaining spices.
• Fold foil to create pouch.
• Bake at 425°F for 30-35 minutes.
• Open and serve with onion and sauce!

APPLE BAKED STUFFED PORK CHOPS RECIPE

Steps:

• Preheat the oven to 425 degrees F. Set out a rimmed baking sheet lined with parchment paper. Set a large skillet on the stovetop.
• Lay the pork chops on a cutting board. Along the flattest edge, cut a deep even pocket into each pork chop, leaving three sides intact. Brush the pork chops with Dijon mustard, and sprinkle generously with salt and pepper on both sides.
• Add 2 tablespoon butter to the skillet and turn the heat on medium. Once the butter has melted, place the pork chops in the skillet and brown, about 2-3 minutes per side. (The pork chops will still be raw in the middle.) Move the seared pork chops to the prepared baking sheet.
• Use the same skillet to make the stuffing. Add 4 tablespoon butter to the skillet. Once melted, add the chopped onions, celery, apples, and sage. Sauté for 3-5 minutes to soften. Then add in the chicken broth and bourbon. Stir to combine, then mix in the cornbread crumbs. Mix well, then turn off the heat.
• Use a spoon to stuff the pork chops with the apple stuffing. Press it down in the pocket of each chop, then press more on top of the pocket. You can set the pork chops upward, or lay them on their sides.
• Bake for 10-12 minutes, or until the thickest part of the pork chop reaches 160 degrees F. Serve warm.

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.

PORK CHOPS WITH SPICY APPLES AND CABBAGE

Steps:

• Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside.
• Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper.
• Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream.

SPICY OVEN "FRIED" PORK CHOPS | PALEO & KETO

Steps:

• Brine pork chops in pickle juice in a large Ziploc bag for at least an hour (or overnight) in the fridge.
• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Remove pork chops from bag with pickle juice. Discard pickle juice. Pat pork chops dry with a paper towel.
• Combine coconut flour, paprika, onion powder, oregano, salt, ground white pepper, garlic powder, cayenne pepper, chipotle chili powder and red pepper flakes in a large bowl.
• In a separate large bowl, beat the egg.
• Dredge each pork chop through the beaten egg and then through the breading mixture; coating evenly.
• Place the chops on the baking sheet in an even layer.
• Bake in preheated oven for 20 minutes or until the breading is lightly browned and the pork is cooked through.
• Chops are best served immediately.

SWEET AND SPICY INDIAN PORK CHOPS

Steps:

• Season pork chops with a pinch of salt, pepper and turmeric.
• Heat 1 tablespoon ghee in a pan, and shallow fry the chops, browning the pork chops on both sides. Place the chops in a greased baking pan.
• In a skillet, heat the remaining 1 tablespoon of ghee and add the red onions. Cook until the onions turn brown (realllly brown), then add ginger, garlic, coriander powder, cayenne, and the homemade meat masala. Stir-fry for a couple of minutes.
• Add can of tomato sauce. Stir for about 5 minutes, then mix in the honey and dump the gravy on top of the pan with the pork chops (you can taste the sauce before adding it to the pork chops and adjust the honey or salt if needed).
• Cover the pan with foil and bake at 375 for 45 minutes to an hour - turning the chops over halfway.

BRAISED BUTTERFLIED PORK CHOPS

Steps:

• Gather the ingredients.
• In a large skillet, heat 1 tablespoon butter and the olive oil over medium heat.
• Add the pork chops and brown on both sides. You might have to do this in two batches. Remove the chops to a plate and set aside.
• Add the remaining tablespoon of butter to the pan; add onion and sauté for 3 minutes, or until the onion is translucent. Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice. Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed.
• Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.

SPICY PORK CHOPS

Steps:

• Take seasoning mixture of cumin, salt, sage, paprika, ketchup, garlic powder and cayenne pepper and mix well in a bowl.
• Season the chops in the mixture.
• Put the olive oil and butter in a frying pan and when hot place chops in frying pan and cook for up to 10 minutes making sure chops remain juicy in center.

SPICY BAKED PORK LOIN CHOPS RECIPE

Steps:

• Rinse, peel, seed and dice the tomatoes. Dice onion. Mix the marinade ingredients. Use a teaspoon to spread the marinade on both sides of the pork chops. Marinate for 2 hours. Melt butter with oil in a frying pan. Fry pork chops on both sides and arrange on roasting tray. Fry onion till translucent. Put on top of pork chops. Sprinkle with the diced tomato and seal with tin foil. Roast in preheated oven 200C (375F) for one hour. Remove the tin foil and cook to reduce the juice. Serve hot.

SPICY SHOULDER PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• Gather the ingredients.
• Dust the pork chops lightly with the flour.
• Heat the olive oil and butter in a large skillet or saute pan over medium heat. Add the pork chops and cook until they are browned on both sides. Add 1/2 cup water or broth, the salt, pepper, and garlic powder. Cover tightly and simmer on low heat for about 20 minutes.
• Add the remaining ingredients. Cover and cook for 25 to 30 minutes longer, until pork chops are tender.
• Serve and enjoy!

SPICY PORK CHOPS

Steps:

• Preheat the oven to broil.In a saucepan, mix all ingredients except the pork, and bring to a boil. Simmer for 2-3 min.Brush pork chops with sauce. Cook in a casserole for 5-7 min. per side.Brush pork chops with sauce while cooking.

SPICY PORK CHOPS RECIPE

Steps:

• With a sharp knife, trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.
• Heat a large non-stick frying pan until it's very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.
• Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.