Salt & Pepper Pork Chops

One of your favorite Chinese food just got a little healthier with its ingredients. You’ll never have to order out again. Make your own Salt and Pepper Pork Chops instead of ordering take out!

SALT & PEPPER PORK CHOPS OVERVIEW

Back when I was living in Albuquerque, I had a hard time searching for chinese food.  They had alot of chinese restaurants but never had one thing I was craving for – Salt & Pepper Pork Chops.  All the menus had the usual chow meins, orange chicken, and beef with broccolis. So I decided to make my own.

I wanted something spicy and salty. I had bought some pork chops but didn’t feel like making my brown buttered pork chops. Plus, I wanted to suprise my significant other at the time with a new recipe for dinner. 

Every Sunday, the farmers market would be open and I loved going there to grab some fresh veggies. I grabbed  fresh jalapenos and other chiles. I was intrigued by the fresh garlic bulbs they had there so I grabbed a couple.  Having fresh garlic on hand cause is a must. It is quite pricey going to the farmers market but they are worth it for fresh ingredients.

So on to the kitchen I go!  Just imagine the Salt & Pepper song playing in the background!

THE BREAKDOWN

• PORK CHOPS – Get the bone in!
• LIQUID EGG WHITES – You’ll need to whisk this until fluffy.
• CORNSTARCH – Adds the crispy crunch mixed with the liquid egg whites.
• GREEN CHILES (OR JALAPENOS) – I used the green chiles instead from the farmers market but you can use the green jalapenos too!
• ORGANIC GREEN ONIONS – Bought from the local farmers market, but you can use the ones from the grocery store.
• SMALL GARLIC BULB OR HEAD – Bought from the local farmers market.
• HIMALAYAN SALT – I used the pink himalayan salt
• CRACKED BLACK PEPPER – That’s the peppercorns that are grinded and cracked into black pepper.

HOW TO MAKE THE SALT & PEPPER PORK CHOPS

In a medium bowl, add egg whites and himalayan salt. Whisk until it gets frothy and bubbly. Add pork chops and cover to marinate in the fridge for 30 minutes.

In a deep frying pan add oil. Fry garlic, green onions, and jalapenos until the garlic becomes golden brown and crispy. Drain oil and set aside.

Add cornstarch to pork chops and mix until pork chops are well coated.

Add more oil to the frying pan. Fry two pork chops at a time. About 5-7 minutes per side. When done, set aside on a wire rack with a paper towel on the bottom to let the oil drain. Repeat with the other two pork chops.

Return pork chops into the pan and add the garlic, green, onions, and jalapenos. Add some cracked pepper. Mix well.

Add more of the jalapeno and garlic toppings on top of each pork chop. Serve over jasmine rice.

HOW TO STORE AND REHEAT THE LEFTOVERS

Place the pork chops in a sealed container.  You can keep it stored in the fridge up to 2 days. 

It’s best to reheat on an air fryer. It will be crispier. No need to spray oil since it has been previously fried. Air fry for 2-3 minutes at 380F.

To bake, place on a baking dish with 2 tbsp of water. Cover with foil and bake at 350F for 10-15 minutes.

Since you’re still voyeuring here, jump on these and try them out:

• BROWNED BUTTER PORK CHOPS
• CHIPOTLE MONGOLIAN BEEF
• RED CHICKEN CHILI
• 2 INGREDIENTS BAKED CHICKEN

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AIGHT I’M OUTRO…

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