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Spicy Broiled Pork Chops Recipe

These spicy broiled pork chops are easy to make and are nice change from fried pork chops. If you have sauce from the pork chops left, you can use the remaining sweet and spicy sauce to spoon over chops or for dipping. Serve chops with brown rice or couscous and a green vegetable. Or make a mixed green salad, using one of the darker greens.

A couple of green vegetable ideas are broccoli rabe, regular broccoli or slightly steamed spinach. Broccoli rabe is delicious but it does have a slightly bitter taste. However if you like greens that have a strong flavor, you will love broccoli rabe.

INGREDIENTS

4 medium-thick pork chops (at least to 1 inch)*
1/2 cup medium-hot salsa from jar
1/2 small green pepper, finely diced
1 small onion, chopped
2 tblspn orange juice
2 tblspn orange marmalade
Salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees

Mix all ingredients, except pork chops in bowl. Stir mixture to blend. Allow mixture to sit for 5 minutes or so. Pat pork chops dry, then pierce on both sides with a fork. Place meat in a wide dish, bowl or zip lock bag and pour mixture over chops. Cover bowl or zip plastic bag and refrigerate for at least 1/2 hour. If pork chops are in a dish or bowl, turn the over after 15 minutes to be sure that both sides receive even marinating. If using a zip bag, simply flip the bag for same result.

Transfer chops along with marinade, to a baking dish and place in under broiler. Broil 5 to 7 minutes per side* or to desired doneness. When pork chops are done, remove from baking and allow to cool for at lease 10 minutes before serving with the sweet and spicy sauce.

Serve chops with couscous, brown or seasoned rice. You can make a quick seasoned rice by cooking it in regular or low sodium vegetable stock, adding a handful of fresh or frozen sweet peas to the rice.

Makes 4 servings.

Tip
*Thicker pork chops 1-1/2 inches may take 12 to 16 minutes, again depending on desired doneness.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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