Prepare marinade using orange juice, soy sauce, and garlic salt.
Place pork chops in small container add marinade and refrigerate promptly.
Allow to soak a minimum of one hour. Allow to soak several hours in advance for a more intense marinade flavor.
After marinating, prepare to dredge the pork chops using standard breading technique.
To dredge, place flour in a serving bowl large enough to accommodate a pork chop, mix in fresh ground peppercorn.
Peel and shred the fresh ginger root, a small food processor works well for this. In a small mixing bowl, beat eggs and combine shredded ginger root.
Transfer this egg wash to second dredging bowl.
In a third dredging bowl add breadcrumbs.
In a large skillet heat olive oil over medium-high heat and carefully add each pork chop to skillet. Using a thermal resistant spatula, carefully flip each piece after 3 minutes of frying on medium-high.
Reduce heat to medium and continue to cook 7 to 10 minutes on each side.
If you're checking internal temperature, the USDA recommends 145 degrees F. for food safety. Serve immediately and savor the experience!
The actual calorie count is much lower than listed, due to the flour and oil that is leftover.Instead of store-bought breadcrumbs, we show you how to make homemade breadcrumbs. It's easy to do with a food processor and makes good use of leftover bread.