Chef Keoni Chang shares his hearty pan-fried pork chops topped off with a sweet and spicy summer salsa!
Recipe
Adjust Servings
| Yield |
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| Recipe Categories | Pork |
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Ingredients
Pork Chops |
| 4 | each | center cut pork chops |
| | each | garlic salt and pepper to taste |
| 2 | Cup | flour |
| 1⁄4 | Cup | frying oil |
Plum Salsa |
| 1 | each | jalapeño, finely minced |
| 4 | each | red ruby plums, seeded and diced into 1/4" pieces |
| 1⁄4 | Cup | red onion, finely chopped |
| 1 | Clove | garlic, finely minced |
| 1⁄4 | Cup | diced yellow or red tomato |
| 2 | Tablespoon | chopped scallions |
| 1 | Tablespoon | chopped cilantro |
| 1⁄4 | Cup | lime juice |
| 3 | Tablespoon | extra-virgin olive oil |
| | each | salt and freshly ground pepper |
Instructions
Pork Chops
- Season the pork chops with garlic salt and pepper.
- Dredge in flour then pat off excess.
- Heat the oil to medium high heat.
- Fry the pork chops until they are evenly golden on each side about 3 minutes per side for ¾’ chops.
- Drain on a paper towel then serve with the plum salsa.
Plum Salsa
- Combine all ingredients.
- Season with salt and pepper to taste.
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