The three-pepper “gunpowder” on these loaded chops put them on our extra-hot list and prompted one spicy food fanatic to call them “a real nose-runner”.  If you’re looking for double trouble, serve them with hot picante sauce.

2 teaspoons ground white pepper

2 teaspoons ground red pepper

2 teaspoons ground black pepper

6 pork chops, cut 1” thick

Bottled picante sauce (optional)

In a bowl, combine white pepper, red pepper and black pepper.  Rub the surfaces of each chop with about 1 teaspoon of the pepper mixture, distributing evenly.

Place chops on the rack of an unheated broiler pan.  Broil 3 to 4 inches from heat for 20 to 25 minutes total or until done, turning once.  If desired, serve with picante sauce.

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