Spicy Pan-Fried Pork Chops

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

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
• 1 cup canola oil for frying, or as needed
• 0.25 cup all-purpose flour

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).