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Salt & Pepper Pork Chops, Filapino

Created by dienia b on March 31, 2016

24 ounces boneless pork loin chops (4 chops, 6 ounce each about 1/2-inch thick, cut into two)
1 egg white
1 1/2 teaspoons salt
3/4 cup cornstarch

Step 1: In a large bowl, combine egg white and 1/2 teaspoon of the salt. Whisk well until frothy.
Step 2: Add pork chops and marinate in the refrigerator for about 60 minutes.
Step 3: Remove from fridge. Add cornstarch and toss to fully coat pork chops. Let stand for about 10 minutes.
Step 4: In a large pan over medium heat, heat about 3-inches deep of oil to about 350 F.
Step 5: Add pork chops and deep-fry, turning as needed, for about 7 minutes or until golden,
Step 6: Crisp and cooked through. Do not overcrowd pan. Fry in batches as needed.
Step 7: With a slotted spoon, remove pork chops from pan and drain on a wire rack set over a baking sheet.
Step 8: Reserve 2 tablespoons of the frying oil.
Step 9: In a wide skillet over high heat, add the 2 tablespoons reserved oil and heat until smoking hot.
Step 10: Add jalapenos, pepper green onions and the remaining 1 teaspoon salt. Cook, stirring regularly, for about 30 seconds.
Step 11: Add deep-fried pork chops and toss for about 30-40 seconds.