Salt and pepper pork chops
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  • 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


  • 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.

View the original recipe from Kawaling Pinoy
Images by Kawaling Pinoy

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