The Sriracha bottle has not left my counter in a few days. I’m becoming one of “those” people, you know, the ones who put Sriracha on everything. Well, okay, maybe not everything, but I am certainly building up a tolerance for the heat and have found myself adding more and more each time it happens.
Spicy food and I used to not get along, but I think that was based on the fact that I stayed away from spicy foods, so when I accidentally bit into something with heat, it really made an unwelcoming impact on my taste buds.
I’ve gone from Sriracha drops to Sriracha lines on my food, all because I seem to be building a tolerance to the spicy garlic sauce. Though I must say, I have no problem with that what so ever.
This recipe was inspired by my Spicy Baked Chicken Wings, which I recently edited with new photos. It’s actually exactly the same sauce as I used for the wings, but instead of wings, we used it on pork chops. Recently I’ve noticed that Rahul and I have been eating fairly heavy dinners (fried, lots of red meat, etc) and so instead of frying these pork chops, I decided to give them a spicy boost that prevents them from being boring, bland pork chops. You could use this sauce to transform bland and boring chicken breasts as well.
What’s next, you say? I’d love to transform this into a spicy dip for potato chips, fried potatoes, vegetables and more. It’s not there yet, but it will be soon!
Spicy Grilled Pork Chops
- 2 tbsp canola oil
- 2 tsp Sriracha
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1/2 tsp salt
- 1/3 cup barbecue sauce of your choice
- 2 large bone-in pork chops or 4 boneless pork chops
- Prepare your grill.
- In a medium bowl, whisk all of the ingredients together. Using a food-safe basting brush, apply the spicy sauce onto both sides of the pork chops.
- Grill the pork chops for 12-15 minutes or until internal temperature is 150-155 degrees. Serve immediately and enjoy!