These Sweet & Spicy Jalapeño Pork Chops are a fast weeknight dinner! As the title suggests, they are sweet with a kick of spice from candied jalapeños!
These Jalapeño Pork Chops can literally be on the table in less than 30 minutes! I mean, you have to love that!! My husband is not a huge fan of spicy foods, so I don’t add too many jalapeños for him (and pile them on for me afterward! 🙂 ) If you follow my instagram account, you saw the huge batch of peppers I got before the end of the growing season this year! I had to get creative to come up with some different ways to preserve them! Of course, I pickled a bunch, check out my recipe for Easily Pickled Hot Peppers! It’s a huge hit on Pinterest!
I will share the recipe for Candied Jalapeños soon, but couldn’t resist sharing these Jalapeño Pork Chops with you! You can purchase candied jalapénos in most larger grocery stores. For these Jalapeño Pork Chops, I use the brine from the jar of peppers and honey!
The brine is not too hot but has that great jalapeño flavor! I add extra candied jalapeños for my son and I but don’t add any to my husband’s dish. He gets the flavor without too much heat for him! Win – win situation, in my book!
Other Delicious Pork Recipes on Binky’s Culinary Carnival
I hope you enjoy the recipe today for Sweet & Spicy Jalapeño Pork Chops! Leave me a comment below and hit those share buttons, because sharing is caring, as you know!
Enjoy! And have fun cooking!
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Jalapéno Pork Chops
Ingredients
- 2 Tbsp all-purpose flour
- 1 tsp sage, dried
- salt & pepper
- 4 boneless pork loin chops
- 1 cup beef stock
- 1/4 cup honey
- 1/8 cup brine from candied jalapéno jar
- 1/2 cup candied jalapenos, chopped can use more or less, depending on how spicy you like your food.
Instructions
- Mix flour, sage and salt & pepper in a medium bowl.
- Season pork chops with salt & pepper. Dredge in flour mixture.
- Pan fry in heavy bottom pan, until golden brown on both sides
- Remove pork from pan. Then deglaze pan with beef stock, scraping off browned bits from bottom of pan. Add honey and jalapéno juice. Add jalapénos to taste. I usually add about 1/2 cup chopped. Cook sauce over high heat for a few minutes, until sauce thickens.
- Add salt and pepper to taste. Return pork chops to pan and coat with sauce. Cook until pork reaches desired temperature on meat thermometer. About, 145°F.
Notes
Nutrition
Brian Jones
Oh boy do they sound good, I love pork chops… Gotta make these at some point in the near future.
Binky
They are sooo good! You will love them, Brian! Thanks!
Laura
Great idea Beth. I don’t have the same amount of jalapeno as you but I do have few spicy chili peppers from the South of Italy. My dad was an expert on chili, he would plant them in the terrace every year, always searching for the spiciest ones. I love spice and sweet and I will put some extra spice for me.
Binky
Thank you, Laura! I didn’t know your father was a gardener, but I guess I should have! Every Italian male I have ever known has had vegetables!
Luci
This looks so delicious. I love the combo of sweet and spicy.
Binky
I love sweet and spicy too! Thanks, Luci! I appreciate your comment!
Sandi
I was just looking for a fun new pork chop recipe…I love this is spicy!
Binky
I hope you enjoy it!Let me know if you give it a try! Thanks, Sandi!
Tina
I always seem to overcook my pork chops and they end up dry. I am going to try your recipe, it looks so moist and delicious!
Binky
You need to cook them in a super hot pan and take them out when they are very pink, because they continue to cook after you take them off of the heat! Thanks, Tina! Hope that helps!
Kate | Veggie Desserts
Homemade jalapenos must be such a treat to liven up any meal with!
Binky
They really are! We use them in so many different dishes! Thanks, Kate!
Sarah
Love pork chops but have never had them with a “kick” before! Can’t wait to make these!!! They sound SO good!
Binky
They are super tasty! You’ll love then, Sarah! Thanks for your comment!