Pork chops, spicy mustard, garlic, chili, and Worcestershire sauce create a bold combination of flavors, while eggs with potato starch coat the meat in a thicker batter. The result is tender, fragrant, and juicy slices perfect for a family lunch or a weekend gathering.
Preparation takes 15 minutes, but most of the time is needed for marinating. Let the chops rest for 12 hours, ideally overnight, so they can fully absorb all the flavors. The actual cooking takes 20–25 minutes. This recipe serves 4 and the finished meat can be paired with homemade fries, mashed potatoes, or a fresh vegetable salad.
What You Will Need
For the chops and spicy batter:
- 4 slices of pork chop,
- 2 eggs,
- Potato starch for coating,
- 2 tablespoons spicy mustard,
- 2–3 tablespoons ketchup, preferably spicy,
- Salt to taste,
- Ground black pepper to taste,
- Ground hot paprika to taste,
- Chili to taste,
- Worcestershire or soy sauce to taste,
- 5–6 cloves of garlic.
The original recipe does not specify the exact amount of potato starch, salt, pepper, hot paprika, chili, or sauce, so adjust them to your desired taste and the consistency of the batter.
Step-by-Step Preparation:
1. Preparing the garlic: Peel the garlic cloves and get them ready to mix into the marinade. Set the chops aside for now, as you first need to prepare the spicy batter that will adhere well to the meat.
2. Mixing the marinade: In a bowl, combine the eggs, potato starch, spicy mustard, ketchup, salt, ground black pepper, hot paprika, chili, Worcestershire or soy sauce, and garlic. Mix everything thoroughly until you get a thicker batter.
3. Preparing the chops: Lightly tenderize the pork chops. There is no need to pound them too thin; a gentle tenderizing is enough to make them tender after cooking while keeping them juicy.
4. Coating the meat: Place the prepared chops into the bowl with the spicy batter and coat them carefully on all sides. Make sure the marinade covers the entire surface of each slice so the meat is flavored evenly.
5. Marinating: Leave the coated chops in the refrigerator for 12 hours, ideally overnight. If you don’t have that much time, let them marinate for at least 4 hours so the garlic, mustard, and spicy flavors have time to infuse.
6. Slow frying: Remove the chops from the marinade, transfer them to a pan, and fry over medium heat until golden brown. The cooking process takes about 20–25 minutes; cook the meat slowly so it cooks through but stays juicy.
7. Serving: Serve the finished chops hot with homemade fries, roasted potatoes, mashed potatoes, or a fresh vegetable salad. A milder side dish nicely balances the bold flavors of chili, garlic, mustard, and spicy ketchup.
How to Adjust the Flavor and Preparation Method
If you want to mellow the marinade, you can add a bit of honey, which will give the meat a subtle caramel note. You can easily adjust the level of spiciness by changing the amount of chili, hot paprika, and the type of ketchup. Instead of pork chops, you can also use chicken, which will cook faster.
You can also prepare the chops in the oven or in an air fryer instead of frying. For oven baking, place them on baking paper and bake at 190 °C for about 25 minutes. After 15 minutes, turn the meat so it cooks evenly on both sides.
How Long to Marinate the Chops
For the best result, prepare the meat in the evening and let it marinate in the fridge overnight, about 12 hours. The chops will thoroughly absorb the flavors of garlic, mustard, chili, and your chosen sauce.
The minimum marinating time is 4 hours. If you marinate for less, the flavor won’t be as intense, but the meat will still have enough time to absorb the marinade, not just on the surface.
Final Tip
Spicy chops go well with fries, roasted potatoes, mashed potatoes, or a fresh salad. If you are making a very spicy version, choose a simple side dish that will complement the meat without competing with its flavor.
