He’s All That: Watch Freddie Prinze Jr. Make His Honey Cayenne Grilled Pork Chops

06/08/2016 at 04:10 PM ET

Freddie Prinze Jr. is neither camera nor cayenne-shy in this sweet and spicy pork chop tutorial.

The ’90s heartthrob and actor dropped by the PEOPLE Now studios to make his honey-cayenne grilled pork chops — a spicy, family-friendly dish from his new cookbook, Back to the Kitchen.

RELATED: Freddie Prinze Jr. Says This Recipe Made an Actress Fall in Love with Him ‘to the Point That It Was Creepy’

“I grew up eating things spicy whether it was in Puerto Rico with more Caribbean spice or Mexico with a traditional chile spice,” explains the first-time cookbook author. “But I like to make food that my kids will eat too and not burn the flesh from their tongue.”

And it’s not just his two children who give their seal of approval. Prinze’s wife Sarah Michelle Gellar, is also a big fan. “The sea bass

and this are two of her favorites,” he says.

RELATED: Tom Brady Is Releasing a $200 Cookbook—and It’s Already Sold Out

So, what makes it so tasty? Well, the fiery seasoning and the “magic honey,” for starters. And even if you’re not a fan of the super-spice, you can still enjoy the dish.

“If you use ancho chile powder instead of the New Mexico red, you can tame the heat a bit more,” the star said. “When I combine that with honey drizzled on top, then grill or sear in a hot skillet, it’s game on.”

RELATED: EXCLUSIVE: Get a First Look at Freddie Prinze Jr.’s Upcoming Cookbook Back to the Kitchen

Freddie Prinze Jr.’s Honey-Cayenne Grilled Chops

¼ tsp. salt
¼ tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. ancho chile powder or New Mexico red chile powder
1 tsp. cayenne pepper
Cooking spray or 2 tbsp. olive oil
2 bone-in pork chops (1½ inches thick)
2 tbsp. honey

1. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, chile powder, and cayenne pepper.
2. Spray the pork chops on both sides with cooking spray, or brush them with 1 tablespoon of the oil and season both sides with the spice mixture. Drizzle the honey evenly over both sides of the chops.
3. To grill the chops: Prepare a grill to medium-high. Grill the chops for 5 to 7 minutes per side, or until a thermometer inserted into the center registers 145° F and the juices run clear. Let the chops rest for 5 minutes before serving.
4. To cook the chops on the stovetop: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sear the chops on one side — 5 to 7 minutes — then flip and cook another 5 to 7 minutes until cooked through, following the temperature guideline above. Let the chops rest for 5 minutes before serving.

Marquaysa Battle, @MarquaysaBattle

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Anonymous on

I love that he is proud of his Latino heritage.

Chili on

So his secret ingredient is chile powder. He used it here, on his Chx fried lobster and on Live with his fried Chx.

Stella70 on

They need to correct the recipe. It’s cayenne pepper, not paper.

Saul Kaveny on

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