Marinated with chile peppers and coated in a seasoned batter, these pan-fried pork chops are loaded with spicy flavor.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
195 Calories
Recipe Instructions
Step 1
Combine onion, jalapeno peppers, habanero peppers, garlic, and Worcestershire in the bowl of a food processor; puree until smooth.
Step 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.
Step 3
Pour marinade and chops into a large saucepan. Add water and bring to a boil. Continue to boil, 10 to 12 minutes.
Step 4
Meanwhile, combine flour, onion soup mix, cayenne, garlic powder, and seasoned salt for batter in a small mixing bowl.
Step 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.
Step 6
Heat enough oil in a large frying pan over medium-high heat that it fills the pan to 1/4 inch.
Step 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).
Ingredients
2 cups water
1 (1 ounce) package dry onion soup mix
2 tablespoons Worcestershire sauce
5 cloves garlic
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste
1 pinch seasoned salt, or to taste
2 medium onions, roughly chopped
6 medium jalapeno peppers, stemmed
4 habanero peppers, stemmed
8 (5 ounce) thin-cut boneless pork chops, trimmed of fat
