Deep-Fried Pork Chops Paired with Sweet and Spicy Red Pepper Jelly
Recipe provided by The Early Bird Diner, Charleston, SC
- Difficulty: Intermediate
- Servings: 4
- Nutritional Information per serving (1 of 4 servings): Calories 1965, Total Fat 130 g, Saturated Fat 15 g, Carbohydrates 145 g, Dietary Fiber 6 g, Sugar 92 g, Protein 54 g, Cholesterol 142 mg, Sodium 1765 mg
- Total Time: 1 hour 25 minutes (including chilling time)
- Active Time: 25 minutes
Pepper Jelly Ingredients:
- 1/4 cup diced frozen bell pepper (red or yellow)
- 1 1/2 cups sugar
- 3/4 cup pepper vinegar
- 1/2 cup pineapple juice
- 6 red bell peppers, roasted, peeled, and chopped
- 1 jalapeo, chopped with seeds
- 2 tablespoons pectin
Pork Chops Ingredients:
- 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
- Whip up the irresistible pepper jelly: Blend sugar, vinegar, pineapple juice, roasted bell peppers, and jalapeo until smooth in a food processor or with an immersion blender. Pour into a 2-quart saucepan, bring to a rolling boil, stir in pectin, and boil for 60 seconds. Toss in frozen diced peppers to stop the cooking. Chill in a metal container in an ice bath for about an hour (or overnight in the fridge) until it sets into a sweet-spicy delight.
- Prep the pork chops for crunch: Pound them to 1/2-inch thickness with the meat mallet's rough side. Mix blackening seasoning, salt, pepper, and flour in a bowl. Dredge each chop in flour (dry hand), dip in buttermilk (wet hand), then flour again. Let rest a minute so the crispy coating adheres perfectly.
- Heat canola oil in a deep cast-iron pot to 355Fenough for chops to float freely, with room at the top. Monitor with a thermometer: too hot burns the outside, too cool makes it greasy.
- Fry 1-2 chops at a time until golden and irresistible, about 7 minutes. Drain and serve hot with your chilled pepper jelly for a flavor explosion that'll have everyone raving!
Shared by culinary experts and restaurant chefsthis dish shines in home kitchens too. Get frying and impress your crew tonight!
