Prep Time: 10 mins | Cook Time: 10 mins | Marinating: 30 mins | Total Time: 50 mins | Servings: 4
A restaurant favourite – extra tender pork chops with tons of flavour that you can easily make at home. Enjoy these Salt and Pepper Pork Chops with steamed rice and a side of your favourite veggies.
Ingredients
4 bone-in pork chops, about ½-inch thick
1 Egg white
1 ½ tsp salt
¾ c. cornstarch
canola oil
¼ tsp pepper
1 head garlic, peeled and minced
2 pieces jalapeno, cut thinly
2 green onions, chopped
How to make Salt and Pepper Pork Chops
Step 1: Rinse, then pat the pork chops dry. Make a couple of small cuts using a sharp knife around the band of fat.
Step 2: Combine the egg white and half a tsp salt in a large bowl. Mix well until frothy.
Step 3: Add the pork chops to the marinade and place them in the fridge for at least 30 minutes.
Step 4: Into the pork chops, add cornstarch and toss to completely coat them. Allow the pork chops to sit for about 10 minutes.
Step 5: Heat about 3-inches deep of oil in a large pan over medium heat (350 to 375 degrees F). Deep=fry the pork chops for about 5 to 7 minutes, turning as needed until golden, crisp, and cooked through.
Step 6: Take the pork chops out of the pan using a slotted spoon and drain on a wire rack set over a baking sheet. Set aside 2 tbsp frying oil.
Step 7: Heat the reserved 2 tbsp oil in a wide pan over medium heat.
Step 8: Into the pan, add the garlic, and cook until lightly browned, stirring regularly.
Step 9: Add in the jalapenos, green onions, the rest 1 tsp salt and pepper. Continue to cook for another 30 seconds, stirring regularly.
Step 10: Add the deep-fried pork chops to the pan. Toss for about 30 to 40 seconds until heated through.
Step 11: Enjoy hot.
Nutrition Facts:
Calories: 284kcal | Carbohydrates: 25g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 943mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
Ingredients
- 4 bone-in pork chops, about ½-inch thick
- 1 Egg white
- 1 ½ tsp salt
- ¾ c. cornstarch
- canola oil
- ¼ tsp pepper
- 1 head garlic, peeled and minced
- 2 pieces jalapeno, cut thinly
- 2 green onions, chopped
Instructions
Step 1: Rinse, then pat the pork chops dry. Make a couple of small cuts using a sharp knife around the band of fat.
Step 2: Combine the egg white and half a tsp salt in a large bowl. Mix well until frothy.
Step 3: Add the pork chops to the marinade and place them in the fridge for at least 30 minutes.
Step 4: Into the pork chops, add cornstarch and toss to completely coat them. Allow the pork chops to sit for about 10 minutes.
Step 5: Heat about 3-inches deep of oil in a large pan over medium heat (350 to 375 degrees F). Deep=fry the pork chops for about 5 to 7 minutes, turning as needed until golden, crisp, and cooked through.
Step 6: Take the pork chops out of the pan using a slotted spoon and drain on a wire rack set over a baking sheet. Set aside 2 tbsp frying oil.
Step 7: Heat the reserved 2 tbsp oil in a wide pan over medium heat.
Step 8: Into the pan, add the garlic, and cook until lightly browned, stirring regularly.
Step 9: Add in the jalapenos, green onions, the rest 1 tsp salt and pepper. Continue to cook for another 30 seconds, stirring regularly.
Step 10: Add the deep-fried pork chops to the pan. Toss for about 30 to 40 seconds until heated through.
Step 11: Enjoy hot.
