Photo: Deep Fried Pork Chops with Sweet and Spicy Red Pepper Jelly Recipe
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 jalapeno, 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
For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. 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.
For the 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 breader 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 degrees 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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Thinkerer
on October 08, 2012
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The pepper jelly recipe is a good one but omits a couple of things:
-Use "low sugar" pectin or it won't gel properly.
- Roasting the red peppers is a pain - a good method (taken from another website is to remove the stem and seeds, then cut them into strips. Broil the strips, skin-up just under the burners in an oven until they char, then put the strips right from the oven into a covered bowl to steam. The skins will fall off after a couple of minutes of steaming.
- The pepper vinegar can be made by putting a couple of chopped-up habanero peppers in a jar of vinegar overnight in the fridge. Adding a little bit of the chopped up peppers taken from the vinegar to the jelly can add a little more heat if you need it. Leftover vinegar is good for everything from marinades to dressings.
Read all 1 reviews