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5 from 5 votes

Jalapéno Pork Chops

These sweet and spicy Jalapéno pork chops can be on the table in under 30 minutes!
Course entree
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 298kcal
Author Beth Neels
Cost $4



  • 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.


  • 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.


Cook sauce over high heat to thicken.
Leftovers can be refrigerated for 3-4 days.
Best if not frozen.


Calories: 298kcal | Carbohydrates: 21g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 468mg | Potassium: 654mg | Sugar: 18g | Vitamin A: 290IU | Vitamin C: 1.7mg | Calcium: 21mg | Iron: 1.5mg