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Salt and Pepper Pork Chops

Salt and Pepper Pork Chops are easy to make, packed with flavor, and perfect for weeknight dinners or special occasions. The crispy exterior reveals tender, juicy meat, enhanced by garlic and jalapeno for a fun kick.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in pork chops, about 1/2 inch thick
  • 1 egg white
  • 1 1/2 teaspoons salt 1/2 teaspoon for marinade, 1 teaspoon for sautéing
  • 3/4 cup cornstarch
  • Canola oil canola oil for frying about 3 inches deep of oil
  • 1/4 teaspoon pepper
  • 1 head garlic, peeled and minced
  • 2 pieces jalapeno, cut thinly
  • 2 pieces green onions, chopped

Method
 

Preparation
  1. In a large bowl, combine the egg white and 1/2 teaspoon of salt. Whisk well until frothy.
  2. Rinse the pork chops and pat them dry. With a sharp knife, make a few small cuts around the band of fat.
  3. Coat the pork chops with the egg white and marinate them in the refrigerator for about 30 minutes.
  4. Add cornstarch to the marinated pork chops and toss to fully coat. Let stand for about 10 minutes.
Cooking
  1. In a large pan over medium heat, heat about 3 inches deep of oil to 350°F to 375°F.
  2. 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.
  3. Use a slotted spoon to remove the pork chops from the pan and drain them on a wire rack set over a baking sheet.
  4. Reserve 2 tablespoons of the frying oil.
  5. 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.
  6. Add the sliced jalapenos, chopped green onions, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring regularly, for about 30 seconds.
  7. Add the deep-fried pork chops to the pan and toss for about 30-40 seconds or until heated through. Serve hot.

Notes

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.