4 Bone-In Pork Chops

1 cup Liquid Egg Whites

¾ cup Corn Starch

2 Fresh Green Chiles or Jalapenos, chopped

3 stalks Organic Green Onions, chopped

1 small Garlic Bulbs, minced

⅛ tsp Himalayan Salt

¼ tsp Cracked Black Pepper

Oil for frying

2 Cups Jasmine Rice, cooked

In a medium bowl, add egg whites and himalayan salt. Whisk until it gets frothy and bubbly. Add pork chops and cover to marinate in the fridge for 30 minutes.

In a deep frying pan add oil. Fry garlic, green onions, and jalapenos until the garlic becomes golden brown and crispy. Drain oil and set aside.

Removed the marinated pork chops from the fridge. Add cornstarch to pork chops and mix until pork chops are well coated.

Add more oil to the frying pan. Fry two pork chops at a time. About 5-7 minutes per side. When done, set aside on a wire rack with a paper towel on the bottom to let the oil drain. Repeat with the other two pork chops.

Return pork chops into the pan and add the garlic, green, onions and jalapenos. Add some cracked pepper. Mix well.

Add more of the jalapenos and garlic toppings on top of each pork chop. Serve over jasmine rice. Enjoy and devour!

*found recipe on https://eaternallyyours.com/