I had the best time making this recipe with my husband. This is a great recipe for about 10 servings (perhaps enjoy half today, and the other half in sandwiches, wraps, or salads). Nice amount for a large family, a gathering, or if you would just like to cook it and refrigerate it, like we do. Hope you make this and enjoy it, too! Here we go…..
Step 1- Make marinade by mixing ingredients well. Place to the side until ready for use.
*1/4 cup extra virgin olive oil
*1/4 cup freshly squeezed lime juice (about 2 to 3 fresh limes)
* 1 teaspoon kosher salt
* 1 teaspoon Siracha chili sauce
* 1 teaspoon garlic powder
Step 2 – Wash and slice about 2 to 3 pounds of boneless pork chops. Use a little of the marinade to coat the bottom of a cookie pan, with sides. Slice pork chops into 3 inch strips, about 1 inch thick. Place pork strips in single layer on top of marinade, then evenly distribute marinade on top of all pork strips. Marinate for about 30 miutes, turning once after 15 minutes.
Step 3 – Prepare all of your ingredients for frying. Warm about 1/2 inch of vegetable oil in skillet and heat on medium/high. Dip your pork strips in egg mixture first (3 large eggs, beaten with 1 teaspoon kosher salt, and 3 teaspoons water), then coat in plain panko bread crumbs (about 4 cups of bread crumbs, which is an 8 ounce box).
Step 5 – Carefully remove pork strips from oil and place onto paper towel lined platter. That’s it! Enjoy as is, or look for my “The Cilantro Lime Dip”, coming soon.