Salt and Pepper Pork Chops

Are you in need of a quick and delicious dinner that brings a touch of comforting flavor without much fuss? Imagine sinking your teeth into succulent, juicy pork chops with a crispy coating that’s both savory and just a hint of heat. This delightful blend of textures and flavors makes salt and pepper pork chops a standout dish, perfect for satisfying your cravings any night of the week. With minimal ingredients and uncomplicated steps, you’ll whip up a meal that not only tastes incredible but also looks impressive on the plate. Get ready to impress your family or guests with this foolproof recipe for salt and pepper pork chops that’s sure to become a treasured favorite!

Why Make This Recipe

First and foremost, the flavor profile in this dish is truly irresistible. The combination of garlic, jalapeno, and white pepper creates an aromatic experience that fills your kitchen with inviting scents. Plus, the crispy texture of the pork, combined with the subtle spice, provides a mouthwatering bite that keeps you coming back for more.

Another major advantage is the speed and simplicity of preparation. In just under 30 minutes, you can have a full meal ready to serve, making it ideal for busy weeknights when time is of the essence. Not to mention, it’s budget-friendly—requiring only a few inexpensive ingredients that are probably already in your pantry. This recipe caters to a variety of tastes, ensuring that both pork lovers and spice enthusiasts will leave the table satisfied.

Lastly, the versatility of salt and pepper pork chops allows for endless possibilities. Whether served over steamed rice, mixed with vegetables, or alongside your favorite sides, the dish fits seamlessly into any meal plan, turning dinner into an exciting experience.

How to Make Salt and Pepper Pork Chops

Ingredients:

1 lb boneless pork chops, cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup cornstarch
1/2 cup vegetable oil (or enough to cover half of the pork)
3 cloves garlic, sliced
1 jalapeno, thinly sliced

Helpful Notes:

Shaoxing Wine: If you can’t find Shaoxing wine, dry sherry is a good gluten-free substitute.
Cutting Pork Chops: For uniform cooking, ensure your pork is cut into similar sizes, as detailed in the blog post above.
Oil Temperatures: Keep your oil at the right temperature to prevent sticking; it’s hot enough when it bubbles around the garlic and peppers.

Directions:

In a medium bowl, combine the cut pork with 2 tablespoons of vegetable oil, Shaoxing wine, 1 tablespoon of cornstarch, and 1/2 teaspoon of salt. Mix well until the pork pieces are evenly coated. Allow the pork to marinate for 15 minutes to absorb the flavors.
In a small bowl, mix together the remaining salt and white pepper.
Heat enough oil in a medium-sized pan to cover half of the pork, over medium heat until hot. Prepare a plate lined with paper towels for the fried ingredients.
Add the sliced garlic and jalapeno to the oil. Fry for about 1 to 2 minutes, or until the garlic turns pale golden and the jalapenos crisp up on the edges. Carefully remove them from the pan using a slotted spoon, draining any excess oil, and place them on the paper towel-lined plate. Allow them to cool briefly before transferring to a large bowl.
Add the remaining 1/4 cup of cornstarch to the marinated pork chops, tossing to coat evenly.
Working in batches, add the pork to the pan, ensuring not to overcrowd it. Cook each side for approximately 2 to 3 minutes, or until the coating is crispy and lightly browned.
Once browned, remove the pork from the pan, letting any excess oil drip off before placing them onto the paper towel-lined plate. Allow the pork to rest for 10 to 20 seconds to absorb any leftover oil.
Transfer the cooked pork to the bowl with the garlic and jalapeno mix. Sprinkle with half of the salt and pepper mixture and toss well to combine. Taste and adjust seasoning with more salt and pepper, if necessary.

How to Serve Salt and Pepper Pork Chops

Salt and pepper pork chops are best served hot, ensuring that the crispy texture stands out. For an appealing presentation, arrange the pork on a platter, garnished with the fried garlic and jalapenos on top. You might consider serving this dish over a bed of fluffy steamed rice or paired with a light salad to balance out the richness of the pork. A refreshing beverage, like iced tea or a crisp white wine, complements this meal perfectly. To elevate the flavors even more, add fresh herbs like cilantro or green onions as garnish.

How to Store Salt and Pepper Pork Chops

To store leftovers, place the cooled pork chops in an airtight container. They can be safely stored in the refrigerator for up to 3 days. If you’re considering freezing, make sure the pork is completely cooled before transferring it to a freezer-safe bag. Freeze for up to 3 months. When reheating, aim for the stovetop or an oven to preserve the crispy texture; the microwave can make the pork chewy. To check if leftovers are still good, look for any off smells or unusual textures.

Tips to Make Salt and Pepper Pork Chops

Prep Ahead: Chop your pork and mix the marinade a few hours in advance. It allows flavors to meld effectively.
Ingredient Swaps: Use chicken or tofu for a protein alternative without compromising taste.
Avoid Sticking: Ensure the oil is hot enough before adding pork to prevent sticking.
Cooking Equipment: A cast-iron skillet provides excellent heat distribution for a perfect sear.
Make Ahead: You can marinate the pork overnight for even richer flavors.
Adjust Cornstarch: If the coating seems too thick, reduce the amount you use for a lighter crust.
Flavor Boost: A splash of lemon juice at the finish can brighten the dish.
Pro Chef’s Tip: Use a thermometer to check internal temperature. Pork should reach 145°F (63°C).
Diet-Friendly Adaptation: Substitute cornstarch with almond flour for a low-carb option.
Leftover Transformation: Use leftover pork in tacos or on a salad for delicious second-day meals.

Variations

Spicy Asian Twist: Add more jalapenos or a dash of chili oil to elevate the heat, perfect for spice lovers looking for a kick.
Citrus Burst: Incorporate zest from lime or lemon into the marinade for a refreshing citrus flavor that brightens the dish.
Coconut-Crusted: Substitute half the cornstarch with shredded coconut for a tropical take that adds sweetness and texture.
Herb-Infused Delight: Mix in fresh chopped herbs like cilantro or basil before serving for a pop of color and flavor.
Vegan Version: Swap pork for cauliflower florets or tempeh, and follow the same recipe for a satisfying plant-based meal.

FAQs

Can I make this ahead of time?
Yes, marinate the pork and prepare the garlic and jalapenos beforehand. Fry the pork just before serving for optimal texture.
How do I store leftovers?
Store pork chops in an airtight container in the fridge for up to 3 days. Reheat gently to keep them crispy.
Can I freeze this dish?
Yes, freeze cooked pork chops in a single layer, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before reheating.
What can I substitute for Shaoxing wine?
Dry sherry is an excellent gluten-free substitute, providing a similar depth of flavor.
How do I prevent burning?
Maintain a medium heat and avoid overcrowding the pan, as this can trap steam and lead to burning. Stir frequently.
How do I know when it’s done?
Pork should reach an internal temperature of 145°F (63°C). It should be browned and crispy outside.
Can I double or halve this recipe?
Absolutely! Just adjust cooking times slightly if cooking in larger or smaller batches.