Oh my goodness, that looks fabulous!! And I just happen to have thawed out a package of chops overnight...looks like I'll be changing my recipe choice for tonight!! Thank you!
Outstanding! Gonna make it this weekend. Also gotta start dropping hints around my wife so maybe Santa will bring your cookbook. She knows I watch the channel and loves the dishes I cook from it. Thank you for the recipe and for writing the book. Take care and happy cooking!😊
This is great timing! I just got some pork chops on a real good sale. I’ll use datil as my pepper! That’s kind of our local pepper here in NE FL. A lot of people here grow it.
@@ChiliPepperMadness do you guys have Firehouse Subs up there? They originated here. They have a sauce for their subs called Captain Sorensen's datil pepper hot sauce that is so good. It's more of a thicker condiment like ketchup with chunky bits in it. I have a recipe for it if you want to try it!
Looks absolutely awesome Michael. I'm going to make this next week with bone in pork chops from our local 100+ year old pork butcher. I reckon they will be amazing. Thanks for the recipe. Oh, and on my Christmas list is your book.
@@ChiliPepperMadness Going to make these later today. Just been to our wonderful pork butchers for the chops - around 10ozs each, nice and big.and juicy👍
I think Mexican crema IS cultured heavy cream, so not sure using that instead of heavy cream is better on calories. The one thing I would say is that crema or heavy cream is needed as opposed to sour cream because the latter (like supermarket sour cream) doesn't have enough fat content and tends to break. With crema you get a nice emulsion that holds. Great recipe, looks amazing especially how it features the hot chilis.
Looks delicious! I’m pretty sure it’d still be good minus the crema - I have an aversion to mixing dairy & savory (I must’ve had a childhood trauma around that) 😂 Thanks for posting, Mike 👍🏻
A filter on your comments... I've used a few of your recipes and love them. I watch a lot of your videos. Please don't start being goofy. People watch you for your cooking talent, not to see someone trying to be funny
I would've stayed unmarried. The woman is obviously a tyrant forcing you to stay in the kitchen and all. On a side note, I am going to try this recipe after Thanksgiving.
Already have all the ingredients! Gonna go crank this out for the wife for dinner now, perfect timed post! thank you!
Hope you enjoy it!!
Will try this one out soon. Can’t go wrong with chops. Thanks
Looks delicious! 🎉 adding this one to the line up for sure! Thank you!
It's so good! Thanks!
Looks delicious! Must try!
Very nice. Thank you.
Can't wait to try it! Yummy
Looking good! I can’t wait to try it.
Looks like you figured out a way to make pork chops taste good. I am definitely going to do this. Thank you
Thanks!! I hope you like it!
Awesome recipe dude!!
On the menu for next week. Thanks!
That sauce looks delicious! I would serve rice with this dish to soak it all up.
Perfection!!
Made this with the wife unit last night, with the homemade creole spices. Outstanding! Thank you, sir!
Very happy you enjoyed it!
This looks amazing!!! Having pork chops for dinner tonight! 💖😋
Sounds great!
I love habanero peppers. 🙂
Yes!! I love them. 🙂🙂
Oh my goodness, that looks fabulous!! And I just happen to have thawed out a package of chops overnight...looks like I'll be changing my recipe choice for tonight!! Thank you!
Boom!! Great timing!
@@ChiliPepperMadness Great minds, right?!
And I can't wait for that cookbook! It's going at the top of my Christmas list!
Just added you're cook book to my Amazon wish list...
Thanks so much!
Made this last night. Had to come by and comment how amazing it tasted! Thanks for the recipe!
Glad you liked it!!
Outstanding! Gonna make it this weekend. Also gotta start dropping hints around my wife so maybe Santa will bring your cookbook. She knows I watch the channel and loves the dishes I cook from it. Thank you for the recipe and for writing the book. Take care and happy cooking!😊
Thanks! I hope Santa is very good to you this year!
I’m 20 seconds in already salivating!
I ordered your book, I hope it's a good as your utube videos, thanks great video.
Thanks for the support! I hope you like the recipes!!
🤘😎🤘 looking realy good🤘😎🤘 i must tray this 🤘 😜
Oh yeah!!!
This is great timing! I just got some pork chops on a real good sale. I’ll use datil as my pepper! That’s kind of our local pepper here in NE FL. A lot of people here grow it.
Awesome! I LOVE datils! I grew a plant this year for them here in NC. I love my datils!
@@ChiliPepperMadness do you guys have Firehouse Subs up there? They originated here. They have a sauce for their subs called Captain Sorensen's datil pepper hot sauce that is so good. It's more of a thicker condiment like ketchup with chunky bits in it. I have a recipe for it if you want to try it!
I do! I'll check it out.
@@ChiliPepperMadness I sent you the recipe on Instagram!
Looks absolutely awesome Michael. I'm going to make this next week with bone in pork chops from our local 100+ year old pork butcher. I reckon they will be amazing. Thanks for the recipe. Oh, and on my Christmas list is your book.
Awesome! Thanks!
@@ChiliPepperMadness Going to make these later today. Just been to our wonderful pork butchers for the chops - around 10ozs each, nice and big.and juicy👍
Outstanding! Enjoy, my friend. Cheers.
If you don’t have Crema, canned milk works pretty well.
My maternal grandmother's motto was "never trust a thin cook".
My mother used to say that, too.
I love this Cholula Green Pepper hot sauce. 🙂
I think Mexican crema IS cultured heavy cream, so not sure using that instead of heavy cream is better on calories. The one thing I would say is that crema or heavy cream is needed as opposed to sour cream because the latter (like supermarket sour cream) doesn't have enough fat content and tends to break. With crema you get a nice emulsion that holds. Great recipe, looks amazing especially how it features the hot chilis.
The brand I use mostly is 25 calories/tablespoon and works great for me. But yep, heavy cream = flavor.
@@ChiliPepperMadness if I want a few less calories I use Full Fat Greek Yoghurt, best of both worlds, I think
Yep, yogurt is great, too. Enjoy!!
Just got some creole seasoning today and plan to make this tonight...the pic at the end shows some green leafy bits on top. Parsley? Cilantro? Thanx!
Nice! I used chopped parsley, but you can use either. Enjoy!
Looks like something that would be nice served with yellow grits!
Have you ever done a Pad Thai video? If not you should :)
I have one here! ua-cam.com/video/FGLUNk-MQHg/v-deo.html
Looks delicious! I’m pretty sure it’d still be good minus the crema - I have an aversion to mixing dairy & savory (I must’ve had a childhood trauma around that) 😂
Thanks for posting, Mike 👍🏻
Yep, you can skip it. Still very tasty! I hope you enjoy it!
Please guys, let´s bump up the subs for this awasome chillihead
I appreciate it! Glad you're liking the recipes!
I love Louisiana hot sauce. I like Habanero or Scottish Bonnet peppers 🌶️. 🙂
Oh yeah!!
Ghost Pepper it is! My son wants it that way. Mexican Cream will make it milder... he says.
Spice it up!
😘👌
👍👍😃🐖
1
There is not much difference between Scottish Bonnet peppers and habanero peppers. 🙂
A filter on your comments...
I've used a few of your recipes and love them. I watch a lot of your videos. Please don't start being goofy. People watch you for your cooking talent, not to see someone trying to be funny
Thanks for watching, but I am who I am. Sorry. I tend to be goofy. Depends on the mood.
I would've stayed unmarried. The woman is obviously a tyrant forcing you to stay in the kitchen and all. On a side note, I am going to try this recipe after Thanksgiving.
Haha, yeah! Patty is such a tyrant, lol. I hope you enjoy it.