These Asian-style pork chops are coated with flour, seasoned with soy sauce, salt and pepper and then quickly pan-fried. They are crisp golden brown on the outside and juicy on the inside. The chopped jalapeños, garlic and scallions give it its winning flavor.
- 6 Bone-in pork chops, thin
- Vegetable oil for pan-frying
- 1/2 tsp Soy Sauce
- Salt and Pepper
- 2 tbsp Cornstarch
- 1/4 cup Flour
- 2 Garlic cloves, sliced
- 1 bunch Spring onion, chopped (green parts only)
- 1–2 Jalapeño pepper, sliced
- 1 tsp Sesame oil
- Prepare pork chops: Season both sides of each pork chop generously with salt and pepper. Rub soy sauce over each and dust cornstarch over them. Pour the 1/4 cup flour onto a plate and coat pork chops in flour. Set aside.
- Pan-Fry: Put about 1 Tbsp oil in a large skillet. Fry pork chops over high heat till crisp brown, about 3-4 minutes on each side. You may need to pan-fry them for longer if you have thicker pork chops. Place finished pork chops on a plate and dry off residual oil with a paper towel. Set aside.
- Garnishes: Use some of the leftover oil in the skillet to stir-fry the garlic cloves, spring onion, and sliced jalapeño pepper. Add 1 tsp sesame oil. Return pork chops to the pan and stir-fry all together for about 30 seconds. Let pork chops rest for 5 minutes.
- Serve: Plate and serve over rice.
Keywords: Pork chops, Pan-fry, Stir-fry, Easy, Quick, Chinese