Deep Fried Pork Chops with Sweet and Spicy Red Pepp

Name: Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 3/4 cup pepper vinegar; 1/2 cup pineapple juice; 6 red bell peppers, roasted, peeled and chopped; 1 jalapeno, chopped with seeds; 2 tablespoons pectin; 1/4 cup diced bell pepper (red or yellow), frozen; 4 thick-cut rib pork chops; 1 tablespoon blackening seasoning; 1 tablespoon kosher salt; 1/2 tablespoon freshly ground black pepper; 2 cups all-purpose flour; 2 cups buttermilk; Canola oil, for frying

Servings: persons

1 1/2 cups sugar
3/4 cup pepper vinegar
1/2 cup pineapple juice
6 red bell peppers, roasted, peeled and chopped
1 jalapeno, chopped with seeds
2 tablespoons pectin
1/4 cup diced bell pepper (red or yellow), frozen
4 thick-cut rib pork chops
1 tablespoon blackening seasoning
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
Canola oil, for frying

1
For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno.
2
Blend using a food processor or immersion blender.
3
Place the puree in a 2-quart saucepan and bring to a rolling boil.
4
Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process.
5
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.
6
For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness.
7
Add the blackening seasoning, salt and pepper to the flour and mix thoroughly.
8
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).
9
Allow to rest for at least a minute or so to allow the breader to set up.
10
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.
11
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.
12
Gently the drop pork chops 1 or 2 at a time, but don't crowd the pot.
13
Fry until golden brown on the outside, about 7 minutes.
14
Serve with the pepper jelly.
15
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1639

kcal

Calories

107

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups sugar, 3/4 cup pepper vinegar, 1/2 cup pineapple juice, 6 red bell peppers, roasted, peeled and chopped, and more.

Yes, Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions