Salt & Pepper Pork Chops
Whenever I have a craving for pork chops, I usually go for the salt & pepper pork chops served in Chinese restaurants. When dining out, I kind of like the boneless pork chops because they’re less messy to eat and I don’t need to use my fingers. This is not to say that I wouldn’t go for the salt & pepper spare ribs, with bones and all. They’re equally appetizing if you don’t mind getting your fingers oiled. I had always wanted to prepare a home-cooked version of this dish, and so I did. And while my finished product does not approximate the ones I order at restaurants, the good news is I was able to modify the spiciness and saltiness of the meat which might be good for those who can tolerate only a certain level of spiciness or who are constantly watching their salt intake.
4 pcs. pork chops cut in half horizontally to make 8 thin chops
1 pc. green jalapeno pepper sliced into thin rings. Remove most of the seeds (depending on how spicy you want your pork chops)
Salt and pepper to taste
1 cup all-purpose flour
2 medium-sized white or yellow onions, sliced into rings
2 tbsps Olive oil
1/3 cup green onions, chopped
Season pork chops with salt and pepper to taste. Place flour on a large plate or clean counter surface. Coat either side of each pork chop with flour and set aside. Heat Olive oil in a large pan. Fry the pork chops until slightly brown. Remove from heat and set aside. Using the same oil in the pan, saute onions until tender. Add jalapeno pepper. Add salt to taste. Stir. Add back the pork chops and continue cooking for another 2 -3 minutes. Remove from heat, drain excess oil and place on a serving plate. Garnish with green onions.