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Spicy Pork Chops

Spicy Pork Chops

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
BARRIGERJ

BARRIGERJ

Spicy tomato sauce easily livens up plain old pork chops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
  2. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
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Reviews

LIZCANCOOK
14

LIZCANCOOK

9/8/2005

Used a little less flakes and hot sauce, and this was still plenty hot for us. I thought it needed some salt (but I love salt). Served with ruffled pasta and steamed broccoli.

Melissa R
10

Melissa R

8/19/2010

My husband and I loved this recipe. I blended 4-5 tomatoes, 2 jalapenos, 1/4 onion and several healthy shakes of tapatio, but im sure the recipe will change each time dependent on what I have on hand. I would use a can of mexican stewed tomatoes or Rotel Mexican recipe next time as well. I also browned the pork chops with salt and pepper on each side for a couple minutes before removing to sautee the onions and peppers.

NMChef1
9

NMChef1

8/15/2008

I've made this 4 or 5 times now, since I have a bottle of dried sage I need to use up. I've made this exactly as written, except that I didn't think I had a skillet large enough for this dish, so I used a large pot with a glass lid. I sauteed the veggies for the full 3 minutes, even though I didn't think this step would do much for the recipe. Oh, and I seeded the bell pepper, but not the jalapeño. And I cooked the whole dish for 30 minutes. This dish kind of grew on me. It's pretty easy to make, and the pork chops cook well, and taste pretty good. The sauce isn't spicy enough for me - in fact, I found it surprisingly mild, given the spicy ingredients. But I'd still recommend this as a quick, easy, tasty and spicy pork chop recipe. Thanks!

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