why make this recipe
Salt and Pepper Pork Chops are a delightful twist on a classic favorite. They are easy to make and packed with flavor. This dish is perfect for both weeknight dinners and special occasions. The crispy outside gives way to tender, juicy meat, making every bite a joy. Plus, the combination of garlic and jalapeno adds a fun kick that everyone will love!
how to make Salt and Pepper Pork Chops
Ingredients:
- 4 bone-in pork chops, about 1/2 inch thick
- 1 egg white
- 1 1/2 teaspoons salt
- 3/4 cup cornstarch
- Canola oil
- 1/4 teaspoon pepper
- 1 head garlic, peeled and minced
- 2 pieces jalapeno, cut thinly
- 2 green onions, chopped
Directions:
- In a large bowl, combine the egg white and 1/2 teaspoon of salt. Whisk well until frothy.
- Rinse the pork chops and pat them dry. With a sharp knife, make a few small cuts around the band of fat.
- Coat the pork chops with the egg white and marinate them in the refrigerator for about 30 minutes.
- Add cornstarch to the marinated pork chops and toss to fully coat. Let stand for about 10 minutes.
- In a large pan over medium heat, heat about 3 inches deep of oil to 350°F to 375°F.
- Add the pork chops to the pan and deep fry, turning as needed, for about 5 to 7 minutes or until golden, crisp, and cooked through.
- Use a slotted spoon to remove the pork chops from the pan and drain them on a wire rack set over a baking sheet.
- Reserve 2 tablespoons of the frying oil.
- In a wide pan over medium heat, heat the reserved 2 tablespoons of oil. Add the minced garlic and cook, stirring regularly, until lightly browned.
- Add the sliced jalapenos, chopped green onions, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring regularly, for about 30 seconds.
- Add the deep-fried pork chops to the pan and toss for about 30-40 seconds or until heated through. Serve hot.
how to serve Salt and Pepper Pork Chops
Salt and Pepper Pork Chops can be served alongside a variety of sides. They pair well with steamed rice, sautéed vegetables, or a fresh salad. For an extra touch, drizzle some soy sauce or your favorite sauce over the top before serving. Garnish with fresh green onions for added color and flavor.
how to store Salt and Pepper Pork Chops
To store leftover Salt and Pepper Pork Chops, let them cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven or a pan over medium heat until warmed through. Avoid reheating in the microwave, as this can make the chops soggy.
tips to make Salt and Pepper Pork Chops
- For extra crunch, double coat the pork chops by dipping them back in the egg white after the first coating of cornstarch.
- Use a thermometer to check the internal temperature of the pork chops; it should reach 145°F for safe consumption.
- Experiment with different spices in the cornstarch coating, such as paprika or cayenne pepper, to give a unique twist.
variation
You can easily adjust this recipe by adding different herbs and spices to the egg wash or cornstarch coating. For a sweet and spicy variation, consider adding some sugar to the mix. You can also use boneless pork chops or chicken tenders instead of pork for variety.
FAQs
1. Can I bake the pork chops instead of frying?
Yes, you can bake them! Preheat the oven to 400°F, place the coated pork chops on a baking sheet, and bake for about 20-25 minutes, turning halfway until they are cooked through and golden.
2. How can I make this recipe less spicy?
To reduce the spice, use less jalapeno, or substitute it with bell peppers, which will add flavor without the heat.
3. Is there a gluten-free option for this recipe?
Yes! You can use a gluten-free cornstarch alternative for the coating. Just make sure the cornstarch you use is certified gluten-free, and you’ll have a delicious gluten-free dish.
Salt and Pepper Pork Chops
Ingredients
Method
- In a large bowl, combine the egg white and 1/2 teaspoon of salt. Whisk well until frothy.
- Rinse the pork chops and pat them dry. With a sharp knife, make a few small cuts around the band of fat.
- Coat the pork chops with the egg white and marinate them in the refrigerator for about 30 minutes.
- Add cornstarch to the marinated pork chops and toss to fully coat. Let stand for about 10 minutes.
- In a large pan over medium heat, heat about 3 inches deep of oil to 350°F to 375°F.
- Add the pork chops to the pan and deep fry, turning as needed, for about 5 to 7 minutes or until golden, crisp, and cooked through.
- Use a slotted spoon to remove the pork chops from the pan and drain them on a wire rack set over a baking sheet.
- Reserve 2 tablespoons of the frying oil.
- In a wide pan over medium heat, heat the reserved 2 tablespoons of oil. Add the minced garlic and cook, stirring regularly, until lightly browned.
- Add the sliced jalapenos, chopped green onions, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring regularly, for about 30 seconds.
- Add the deep-fried pork chops to the pan and toss for about 30-40 seconds or until heated through. Serve hot.