Spicy Pan Fried Pork Chops Food

SPICY HONEY ASIAN CHOPS

Steps:

• Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
• Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
• Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.

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.

PAN-FRIED PORK CHOPS

Steps:

• Rinse pork chops. (Yes, I rinse my pork chops. Please don't be hatin'.) Salt and pepper both sides of the pork chops.
• Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
• Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops. Delicious and simple! Serve with smashed new potatoes.

PAN FRIED PORK CHOPS

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.

SPICY FRIED PORK CHOPS

Steps:

• 1. Wash, rinse and pat dry the pork chops. Set aside until needed.
• 2. In a large bowl add the following ingredients; garlic salt, sea salt, black pepper, lemon pepper, cayenne pepper, paprika, cumin, sage, flour and cornmeal. Mix well.
• 3. Put the pork chops in the flour mixture one at a time and lightly coat, shake off any excess flour.
• 4. Put a large frying pan on medium high heat and add the butter and oil. Once hot add the pork chops and fry for 8 - 10 minutes per side, depending on size and thickness of chop.
• 5. Enjoy!

PAN-FRIED PORK CHOPS

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

PAN FRIED PORK CHOPS

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.

SPICY PAN-FRIED PORK CHOPS

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.

SPICY PAN-FRIED PORK CHOPS

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).

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.

CRISPY PAN-FRIED PORK CHOPS

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.