It is not surprising that cayenne peppers as well as other chili peppers can trace their seven thousand year history to Central and South America, regions whose cuisines are renowned for their hot and spicy flavors. They have been cultivated in these regions for more than seven thousand years, first as a decorative item and later as a foodstuff and medicine.
It wasn't until the 15th and 16th centuries that cayenne and other chili peppers were introduced to the rest of the world. Christopher Columbus encountered them on his explorations of the Caribbean Islands and brought them back to Europe where they were used as a substitute for black pepper, which was very expensive at that time since it had to be imported from Asia. Ferdinand Magellan is credited with introducing them into Africa and Asia, continents that since have incorporated them not only into their cuisines but their pharmacopeias. While cayenne and chili peppers are now grown on all continents, today China, Turkey, Nigeria, Spain and Mexico are among the largest commercial producers.
That heat you feel after eating hot chili peppers takes energy--and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten.
Research Source: WH Foods
This recipe is on the table in 6 minutes. The key to this fast recipe is very thin pork chops.
Breakfast Pork Chops - 6 minutes
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1/2 cup flour
1/2 teaspoon cayenne pepper
salt and pepper, to taste
garlic powder, to taste
1 1/2 pounds thin boneless pork chops
1/4 cup vegetable oil
In a shallow dish, add flour and cayenne pepper, mix well. Season both sides of pork chops with salt, pepper and garlic powder. Dredge pork chops in flour.
Heat oil in large skillet over medium high heat. Add pork chops, cook in batches, a total of 3 batches, one minute on each side, until brown. Drain on paper towels. Enjoy!