• 8 Bone-In Center Cut Pork Chops, pounded thin
  • 3 cloves garlic, thinly sliced
  • 4 Tbsp. Dry Sherry cooking wine
  • 2 tsp. light soy sauce
  • 2 tsp. crushed sea salt, divided
  • 2 tsp. ground white pepper
  • ½ cup cornstarch
  • ½ cup flour
  • 2 jalapeños, thinly sliced
  • 2 green onions, thinly sliced
  • 2 cups canola oil



Pork Chops

Meal Course:


Dish Type:



  1. In a bowl, combine soy sauce, Sherry wine, garlic and pork and marinate for 30 minutes.
  2. In a separate bowl, combine 1 tsp. of crushed salt, white ground pepper, cornstarch and flour and mix until fully incorporated.
  3. After 30 minutes, dredge the pork chops one at a time in the flour mixture and set aside on a plate.
  4. In a large pan over medium heat, heat about 3-inches deep of oil to about 350° F.
  5. 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.
  6. With a slotted spoon, remove pork chops from pan and drain on paper towels over a baking sheet. Reserve 2 tablespoons of the frying oil.
  7. In the same pan over high heat, add the 2 tablespoons of reserved oil and heat until smoking hot.
  8. Add jalapenos, green onions and the remaining 1 teaspoon salt.
  9. Cook, stirring regularly, for about 30 seconds.
  10. Add deep-fried pork chops and toss for about 30-40 seconds.
  11. Transfer to a plate and serve hot with steamed rice.