It is incredibly simple and tasty, plus it is my original recipe. For an additional touch, mix in some finely chopped almonds or water chestnuts.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 pork chops |
Ingredients
- 2 medium onions, roughly chopped
- 6 medium jalapeno peppers, stemmed
- 4 habanero peppers, stemmed
- 5 cloves garlic
- 2 tablespoons Worcestershire sauce
- 8 (5 ounce) thin-cut boneless pork chops, trimmed of fat
- 2 cups water
- ΒΌ cup all-purpose flour
- 1 (1 ounce) package dry onion soup mix
- 1 pinch cayenne pepper, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch seasoned salt, or to taste
- 1 cup canola oil for frying, or as needed
Instructions
- 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).
- Any cooking oil will do.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 409 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |