Sweet And Spicy Chili Pork Chops Food

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.

SWEET AND SPICY CHILI PORK CHOPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
• While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
• Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
• Serve garnished with the green onion slices.
• I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY

Steps:

• For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
• For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
• Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
• Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

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.

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 PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste.
• Rinse pork chops, and pat dry.
• Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan.
• Stir in the peach preserves mixture.
• Return the chops to the pan, and flip to coat with the sauce.
• Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

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.

SWEET 'N' SPICY PORK CHOPS

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.