Guys, you seriously need to give me a huge pat on the back! If you’ve been following Kawaling Pinoy for awhile, you know I like to cook Chinese restaurant favorites at home. I think I’ve done a pretty swell job (please agree!) of copycatting these dishes and re-creating their unique flavors at home. But these salt and pepper pork chops, my friends, I hit the bull right in the eye! I was ready to savor for lunch the batch I made today when G walked in from his Jujitsu class and said, “You ordered delivery?” Oh la la, music to my ears.
I’ve tried numerous times in the past to crack the code to salt and pepper pork chops but always unsuccessfully. My many attempts were either too dry, not crispy enough, lacking in flavor or all of the above. However, last weekend I made Singapore-style coffee ribs for my Onion Rings and Things blog, took one bite test A.K.A one big rib and had an AHA moment. I realized the freshly fried pork ribs had the same texture as the pork chops I’ve been wanting to replicate for some time!
I rushed to the store to pick up a few pieces of pork chops and applied the marinating-in-egg-white-and-cornstarch step as in the coffee ribs before deep-frying and tossing the chops briefly in salt. In one hour or less, I was moon-walking in the kitchen with uncontained glee. Woot hoot! Tender meat, crispy coating, full flavor, my salt and pepper pork chops came out just like the restaurants’!
- 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.