Salt and Pepper Pork Chops

There's no need to order takeout! These Salt and Pepper Pork Chops taste just like your favorite Chinese restaurant. Using one cooking technique, they're golden and crispy on the outside and super moist and flavorful inside. They're perfect with steamed rice!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

4 bone-in pork chops, about ½-inch thick
1 egg white
1 salt
0.75 cup cornstarch
0 canola oil
0.25 tsp pepper
1 head garlic, peeled and minced
2 piece jalapeno, cut thinly
2 g onions, chopped
0 Coat pork chops with the egg white and marinate in the refrigerator for about 30 minutes

Instructions

In a big bowl, combine egg white and ½ teaspoon of the 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 pork chops with the egg white and marinate in the refrigerator for 30 minutes.
Add cornstarch and toss to fully coat pork chops. Let stand for about 10 minutes.
In a large pan on medium heat, heat about 3-inches deep of oil to 350 F to 375 F. Add pork chops and deep-fry, turning as needed, for about 5 to 7 minutes or until golden, crisp and cooked through.
Use a slotted spoon, remove pork chops from pan and drain on a wire rack set over a baking sheet. Reserve 2 tablespoons of the frying oil.
Set a large pan on medium heat, heat the reserved 2 tablespoons reserved oil.
Add garlic and cook, stirring them around, until nice and browned.
Add jalapenos, green onions, the remaining 1 teaspoon salt and pepper. Cook, stirring them around, for about 30 seconds.
Add deep-fried pork chops and toss for about 30-40 seconds or until heated through. Serve while hot.
Heat oil to 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed.
Drain the fried pork chops on a wire rack set over a baking sheet, not on paper towels, lest the escaping steam make them soggy.