Salt & Pepper Pork Chops
By admin
2021-03-01 00:00:00
Are you looking for a fast and easy dinner? It doesn't get any easier than my Salt & Pepper Pork Chops. These chops cook up so fast because you use thin pork chops. Just a few ingredients and you are off to a tasty, fast, and easy dinner.
You can skip on the jalapenos if you are sensitive to heat or have small children. However, I don't find them to be a problem. I have 3 young boys and I just hold off on their garnish. My boys haven't noticed any heat on the chops from cooking the pork in the jalapeno oil.
I love using bone-in pork chops. I have a thing for eating the meat off the bone. But sometimes it is hard to find thin bone-in chops. Feel free to substitute for boneless pork. I like to cut the boneless chops into bitesize pieces and toss everything together at the end in a large bowl. The bitesize pieces make for a perfect appetizer to share with friends and family.
4-5 bone-in pork chops, 1/2 inch thick
1 egg white
1/4 teaspoon salt
3/4 cup cornstarch
2 tablespoons canola oil
1/2 teaspoon black pepper
2 sprigs of green onion, thinly sliced
1 jalapeno, thinly sliced
4-5 large garlic cloves, thinly sliced
Rinse and pat dry the pork chops. In a bowl large enough to hold the pork chops, whisk together egg white, salt, and pepper. Make sure to breakdown the egg white. Your marinade should be fluffy. Add the pork chops to the marinade, cover them, and place them in the refrigerator while you prepare the rest of the ingredients.
While the pork is in the refrigerator, slice your garlic, green onions, and jalapeno and set aside.
Remove the pork chops and cover each one with the cornstarch. Make sure to evenly coat both sides. Let this sit for about 10 minutes.
While the pork is sitting with the cornstarch, heat a frying pan to medium-high and add a tablespoon of oil. Fry the garlic and jalapeno together for about a minute. The garlic should start to become golden brown. Remove from pan and set aside on a clean paper towel.
Add another 1 to 2 tablespoons of oil to the pan. Once hot, fry each pork chop for 2-3 minutes on each side. Each pork chop should be golden brown and cooked through.
Salt and pepper each pork chop as it comes out of the pan. Garnish the pork with the fried garlic, jalapenos, and green onions. Serve hot and enjoy!
Are you looking for a fast and easy dinner? It doesn't get any easier than my Salt & Pepper Pork Chops. These chops cook up so fast because you use thin pork chops. Just a few ingredients and you are off to a tasty, fast, and easy dinner.
You can skip on the jalapenos if you are sensitive to heat or have small children. However, I don't find them to be a problem. I have 3 young boys and I just hold off on their garnish. My boys haven't noticed any heat on the chops from cooking the pork in the jalapeno oil.
I love using bone-in pork chops. I have a thing for eating the meat off the bone. But sometimes it is hard to find thin bone-in chops. Feel free to substitute for boneless pork. I like to cut the boneless chops into bitesize pieces and toss everything together at the end in a large bowl. The bitesize pieces make for a perfect appetizer to share with friends and family.
Salt & Pepper Pork Chops
Salt & Pepper Pork Chops
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serves 4
Ingredients
4-5 bone-in pork chops, 1/2 inch thick
1 egg white
1/4 teaspoon salt
3/4 cup cornstarch
2 tablespoons canola oil
1/2 teaspoon black pepper
2 sprigs of green onion, thinly sliced
1 jalapeno, thinly sliced
4-5 large garlic cloves, thinly sliced
Rinse and pat dry the pork chops. In a bowl large enough to hold the pork chops, whisk together egg white, salt, and pepper. Make sure to breakdown the egg white. Your marinade should be fluffy. Add the pork chops to the marinade, cover them, and place them in the refrigerator while you prepare the rest of the ingredients.
While the pork is in the refrigerator, slice your garlic, green onions, and jalapeno and set aside.
Remove the pork chops and cover each one with the cornstarch. Make sure to evenly coat both sides. Let this sit for about 10 minutes.
While the pork is sitting with the cornstarch, heat a frying pan to medium-high and add a tablespoon of oil. Fry the garlic and jalapeno together for about a minute. The garlic should start to become golden brown. Remove from pan and set aside on a clean paper towel.
Add another 1 to 2 tablespoons of oil to the pan. Once hot, fry each pork chop for 2-3 minutes on each side. Each pork chop should be golden brown and cooked through.
Salt and pepper each pork chop as it comes out of the pan. Garnish the pork with the fried garlic, jalapenos, and green onions. Serve hot and enjoy!
Recipe Notes
Make sure to fry your garlic and jalapenos first. Then fry your pork chops in the same pan. The garlic cad jalapeno oil left in the pan will help flavor your pork chops.
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4-5 bone-in pork chops, 1/2 inch thick
1 egg white
1/4 teaspoon salt
3/4 cup cornstarch
2 tablespoons canola oil
1/2 teaspoon black pepper
2 sprigs of green onion, thinly sliced
1 jalapeno, thinly sliced
4-5 large garlic cloves, thinly sliced
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