Super Spicy Brown Pork Chops Food

SPICY BROWN MUSTARD PORK CHOPS

Steps:

• Combine first three ingredients.
• Spread mustard evenly on both sides of pork chops and sprinkle with salt mixture.
• Place flour in a shallow dish; dredge chops in flour.
• Cook pork chops in hot oil in a large skillet over medium high heat 2-3 minutes on each side, or until golden brown.
• Drain on paper towels, and serve immediately.

SUPER SPICY BROWN PORK CHOPS

Steps:

• Set out three medium bowls or pie plates.
• In first bowl, combine mustard and honey.
• In second bowl, combine egg and milk.
• In third bowl place the bread crumbs.
• Dip each pork chop in honey mustard, lightly coating each side, then in egg mixture, then in bread crumbs, coating well.
• Fill a large frying pan with about 1/4-inch of vegetable oil and heat over high heat.
• Reduce to medium heat and add pork chops.
• Fry each side until brown and crispy, about 10 minutes per side for thick chops, adjust accordingly for different thicknesses.
• Keep any cooked chops in a 375°F oven on a baking sheet until remaining are done.
• Enjoy!

SWEET AND SPICY PORK CHOPS

Steps:

• Preheat broiler. In a small bowl, mix the first five ingredients., Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving.

BROWN SUGAR GLAZED PORK LOIN CHOPS

Steps:

• Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
• Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
• Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
• * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.

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).

SPICY CENTER-CUT PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with cooking spray.
• Combine canned fruit and onion in a food processor; blend until almost pureed. Mix in Szechuan sauce and sugar. Pour into a shallow bowl.
• Mix bread crumbs and Szechuan seasoning together in a shallow dish.
• Dredge pork chops in fruit mixture; coat with bread crumbs. Transfer to the baking dish.
• Bake in the preheated oven until golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TASTY BROWN SUGAR PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Place the pork chops in a 9x13 inch baking pan.
• Place 1 tablespoon of brown sugar on top of every pork chop.
• Place 1 tablespoon of margarine on top of the brown sugar.
• Sprinkle the pork chops with soy sauce.
• Cover the pan with foil and bake in preheated oven for 45 minutes.
• Remove foil and bake for an additional 15 minutes, until browned.

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).

SWEET AND SPICY PORK CHOP DINNER

Steps:

• Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
• Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
• Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.

SPICY AND TENDER CROCK POT PORK CHOPS

Steps:

• Brown chops in oil in skillet.
• Transfer to slow cooker.
• Discard oil.
• Combine then add remaining ingredients to cooker.
• Cover.
• Cook on Low 8-10 hours.
• Serve over rice.