Pork chops are a classic dish that can easily become mundane, but when prepared as salt and pepper pork chops, they transform into a flavorful sensation. My first encounter with this dish occurred during a bustling family gathering where the aroma of spices mingled with mouthwatering crispy textures. Whether it’s a weeknight dinner or a festive family brunch, this recipe serves up robust flavors and a delightful crunch that is sure to impress.
Salt and Pepper Pork Chops
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
Crispy and flavorful salt and pepper pork chops that are perfect for any occasion.
Ingredients
- 1 lb boneless pork chops, cut into irregular pieces (1/2” to 1”)
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch (for coating)
- 1/2 cup vegetable oil (for frying)
- 3 cloves garlic, sliced
- 1 jalapeno, thinly sliced
Instructions
- In a bowl, combine the boneless pork with 2 tablespoons of oil, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1/2 teaspoon of salt. Mix until the pork is evenly coated and let it marinate for about 15 minutes.
- In a small bowl, mix together the 1/4 teaspoon of salt and 1/4 teaspoon of white pepper.
- Pour enough oil into a medium-sized pan to cover half of the pork, and heat over medium heat until hot. Prepare a plate lined with paper towels for draining.
- Add the sliced garlic and jalapenos to the hot oil. Fry them until the garlic turns a pale golden or the jalapenos crisp up slightly—about 1 to 2 minutes. Remove with a slotted spoon and place them on the prepared paper towel plate.
- Add the 1/4 cup of cornstarch to the marinated pork chops and toss to coat thoroughly.
- Carefully place the pork in the pan, cooking a few pieces at a time to avoid overcrowding. Fry each side for about 2 to 3 minutes, or until crispy and golden.
- Using a slotted spoon, transfer the pork to the paper towel-lined plate to drain excess oil. Let it rest for 10 – 20 seconds.
- In a large bowl, combine the fried pork with the garlic and jalapenos. Sprinkle half of the prepared salt and pepper mixture, tossing to evenly distribute. Taste and add more seasoning if desired.
Notes
Serve with jasmine rice or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Why You’ll Love This Dish
Salt and pepper pork chops hit the sweet spot for so many reasons. This dish is both quick and budget-friendly, making it perfect for those busy weeknights or when you’re simply craving something satisfying. Its robust flavors tend to appeal to picky eaters—kids and adults alike will appreciate the simple yet irresistible seasoning. Moreover, the crispy texture makes each bite a delightful experience.
“These pork chops are a game changer in our dinner routine! The seasoning is perfect—delish!” – A satisfied home cook.
How This Recipe Comes Together
Preparing salt and pepper pork chops is a straightforward process that requires minimal time and effort. Here’s what you can expect:
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
Gathering your ingredients and following a few simple steps will lead you to crispy perfection.
What You’ll Need
Here’s your shopping list to make these fabulous pork chops:
- 1 lb boneless pork chops, cut into irregular pieces (1/2” to 1”)
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for a gluten-free version)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch (for coating)
- 1/2 cup vegetable oil (for frying)
- 3 cloves garlic, sliced
- 1 jalapeno, thinly sliced
Feel free to adjust the amount of jalapeno based on your heat preference!
Directions to Follow
Now, let’s dive into the cooking process:
- Marinate the Pork: In a bowl, combine the boneless pork with 2 tablespoons of oil, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1/2 teaspoon of salt. Mix until the pork is evenly coated and let it marinate for about 15 minutes.
- Prepare the Seasoning: In a small bowl, mix together the 1/4 teaspoon of salt and 1/4 teaspoon of white pepper.
- Heat the Oil: Pour enough oil into a medium-sized pan to cover half of the pork, and heat over medium heat until hot. Prepare a plate lined with paper towels for draining.
- Fry Garlic and Jalapenos: Add the sliced garlic and jalapenos to the hot oil. Fry them until the garlic turns a pale golden or the jalapenos crisp up slightly—about 1 to 2 minutes. Remove with a slotted spoon and place them on the prepared paper towel plate.
- Coat the Pork: Add the 1/4 cup of cornstarch to the marinated pork chops and toss to coat thoroughly.
- Cook the Chops: Carefully place the pork in the pan, cooking a few pieces at a time to avoid overcrowding. Fry each side for about 2 to 3 minutes, or until crispy and golden.
- Drain the Pork: Using a slotted spoon, transfer the pork to the paper towel-lined plate to drain excess oil. Let it rest for 10 – 20 seconds.
- Toss with Seasoning: In a large bowl, combine the fried pork with the garlic and jalapenos. Sprinkle half of the prepared salt and pepper mixture, tossing to evenly distribute. Taste and add more seasoning if desired.
Best Ways to Enjoy It
To elevate your dining experience, consider serving these salt and pepper pork chops with fluffy jasmine rice or a fresh salad. For a hearty touch, pair them with sautéed vegetables or a simple stir-fried noodle dish. Arranging the pork on a bed of greens adds a pop of color, making your meal even more visually appealing.
Storage and Reheating Tips
To keep your leftovers fresh, place any uneaten pork chops in an airtight container. They can be stored in the refrigerator for up to 3 days. If you wish to freeze them, wrap them tightly in plastic wrap and then in foil or a resealable freezer bag—good for up to 2 months. When reheating, consider using the oven to retain as much crispiness as possible.
Helpful Cooking Tips
- Uniform Pieces: Cutting the pork into similar sizes ensures even cooking.
- Drain Oil: Make sure to drain the excess oil after frying to keep the pork chops crispy.
- Add Extra Flavor: Feel free to toss in green onions or sesame seeds for additional flavor and visual appeal.
Creative Twists
Experimenting with variations can make this dish even more exciting! You might consider drizzling a sweet chili sauce for a spicy-sweet flavor, or using different types of peppers for a unique twist.
Common Questions
What is the best way to cut the pork chops?
When cutting the pork chops, aim for irregular pieces measuring between 1/2 to 1 inch. This ensures that they cook evenly and maintain their juiciness.
Can I make this recipe gluten-free?
Yes! Simply substitute Shaoxing wine with dry sherry or omit it, and ensure your cornstarch is certified gluten-free.
How long do leftovers last?
Stored properly in an airtight container in the fridge, your salt and pepper pork chops will last for about 3 days. Just remember to reheat them in the oven for the best texture!
With this recipe in hand, you’re well on your way to impressing family and friends alike. Enjoy the crispy goodness of salt and pepper pork chops!