Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly

These deep fried pork chops taste amazing with the sweet and spicy red pepper jelly. It's best to make the pepper jelly several hours or up to a day before the pork chops to let it set and allow the flavors to marry.

Photo by Sherri H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • PEPPER JELLY:

  • 1 1/2

    cups sugar

  • 3/4

    cup pepper vinegar

  • 1/2

    cup pineapple juice

  • 6

    red bell peppers, roasted, peeled and chopped

  • 1

    jalapeño, chopped with seeds

  • 2

    tablespoons pectin

  • 1/4

    cup diced bell pepper (red or yellow), frozen

  • PORK CHOPS:

  • 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

Directions

PEPPER JELLY: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeño. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. 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. PORK CHOPS: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt, and pepper to the flour and mix thoroughly. 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). Allow to rest for at least a minute or so to allow the breading to set up. 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. Heat the oil to 355°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. Gently the drop pork chops 1 or 2 at a time, but don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

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