Salt and Pepper Pork Chops

• Gluten free

• Meat

  • 4 Pork chops (about 1/2-inch

• Produce

  • 2 Green onions
  • 2 pieces Jalapenos

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 3/4 cup Cornstarch
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Canola or peanut oil

Found on kawalingpinoy.com

Description

Ingredients

• 4 to 5 pork chops (about ½-inch thick), cut into two
• 1 egg white
• 1-1/2 teaspoons salt
• ¾ cup cornstarch
• canola or peanut oil
• ¼ teaspoon pepper
• 2 pieces Jalapenos, stems trimmed and cut thinly
• 2 green onions, stemmed and chopped

Directions

• Wash pork chops and drain well.
• In a large bowl, combine egg white and ½ teaspoon of the salt. Whisk well until frothy.
• Add pork chops and marinate in the refrigerator for about 30 minutes. Remove from fridge. Add cornstarch and toss to fully coat pork chops. Let stand for about 10 minutes.
• In a large pan over medium heat, heat about 3-inches deep of oil to about 350 F. Add pork chops and deep-fry, turning as needed, for about 5 to 7 minutes or until golden, crisp and cooked through. Do not overcrowd pan. Fry in batches as needed. With 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.
• In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until smoking hot. Add jalapenos, green onions, the remaining 1 teaspoon salt and pepper. Cook, stirring regularly, for about 30 seconds. Add deep-fried pork chops and toss for about 30-40 seconds. Serve hot.