Pork Chops in Spicy Sauce
Savor the bold and irresistible flavors of Pork Chops in Spicy Sauce, a one-skillet recipe that delivers a perfect balance of heat, sweetness, and smoky depth. Juicy, golden-seared bone-in pork chops are simmered to tender perfection in a richly spiced tomato-based sauce infused with sriracha, honey, smoked paprika, and a hint of red chili flakes. Enhanced by sautéed onions, garlic, and a splash of chicken stock, this zesty dish is both comforting and exciting. Ready in just 45 minutes, it’s an ideal weeknight dinner for those who crave a touch of spice. Serve these succulent pork chops with rice, mashed potatoes, or crusty bread to mop up every last bit of the sauce, and garnish with fresh parsley for a beautiful finishing touch. Perfect for fans of spicy pork recipes, quick skillet meals, and easy comfort food with a kick!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 cup chicken stock
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Pat the pork chops dry with paper towels and season both sides evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter is melted and starts to foam, add the pork chops in a single layer.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the crushed tomatoes, chicken stock, sriracha sauce, honey, smoked paprika, ground cumin, red chili flakes, and the remaining 0.5 teaspoon of salt. Stir to combine.
Bring the sauce to a simmer and return the pork chops to the skillet, nestling them into the sauce.
Cover the skillet, reduce the heat to low, and let the pork chops simmer for 15-20 minutes, flipping them halfway through, until they are fully cooked (internal temperature reaching 145°F or 63°C).
Remove the skillet from heat and let the pork chops rest for 5 minutes in the sauce before serving.
Garnish with freshly chopped parsley, if desired, and serve hot with a side of rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
