Crispy Golden Pork Chops with Jalapeno and Garlic

Start by preparing the pork chop marinade. In a mixing bowl, combine the chopped pork chops, Shaoxing wine, 1 tablespoon cornstarch, 1/4 teaspoon salt, and 1 tablespoon vegetable oil.

Ensure the pork chops are evenly coated with the marinade. Allow them to rest for 15 minutes to absorb the flavors.

In a small bowl, combine 1/2 teaspoon of salt and white pepper. This will be your coating mix for the pork chops.

Heat 2 tablespoons of vegetable oil in a medium-sized pan over medium heat. Add the garlic and jalapeno slices to the oil and sauté until the garlic just turns pale golden and the jalapenos crisp up at the edges, roughly 1 to 2 minutes. Transfer them onto a dish lined with paper towels and set aside to cool.

Now, heat the leftover 1 tablespoon oil in the same pan. In the meantime, add the 1/4 cup cornstarch to the marinated pork chops and coat evenly.

Fry the pork chops in the heated oil, a few pieces at a time, to avoid crowding. Sauté each side for about 2 to 3 minutes until the coating turns crispy and lightly browned. Transfer the cooked pork chops onto the dish with the garlic and jalapenos.

Sprinkle the previously prepared salt and pepper mixture over the pork, garlic, and jalapenos. Toss gently to distribute the seasoning evenly.

Taste the pork, adjusting the seasoning with a bit more salt and pepper if necessary. Serve while hot, enjoying your Crispy Golden Pork Chops with Jalapeno and Garlic. Bon appétit!