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Salt and Pepper Pork Chops

A quick and delicious recipe for crispy, juicy pork chops with a savory and slightly spicy coating, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pork
  • 1 lb boneless pork chops, cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces Ensure uniform size for even cooking.
  • 2 tablespoons vegetable oil For marinating.
  • 1 tablespoon Shaoxing wine (or dry sherry for gluten-free) Adds depth of flavor.
  • 1 tablespoon cornstarch For coating.
  • 1/2 teaspoon salt For marinating.
  • 1/4 teaspoon salt For seasoning.
  • 1/2 teaspoon white pepper For seasoning.
  • 1/4 cup cornstarch For coating.
  • 1/2 cup vegetable oil (or enough to cover half of the pork) For frying.
For the Aromatics
  • 3 cloves garlic, sliced Adds flavor.
  • 1 jalapeno thinly sliced For heat and flavor.

Method
 

Marinate Pork
  1. 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 and marinate for 15 minutes.
Prepare Seasoning and Fry Aromatics
  1. In a small bowl, mix together the remaining salt and white pepper.
  2. Heat enough oil in a medium-sized pan to cover half of the pork over medium heat. Add the sliced garlic and jalapeno and fry for 1 to 2 minutes, until garlic is pale golden and jalapenos are crisp. Remove and drain on paper towels.
Coat and Fry Pork
  1. Add the remaining 1/4 cup of cornstarch to the marinated pork and coat evenly.
  2. In batches, add the pork to the pan, cooking each side for 2 to 3 minutes until crispy and browned. Remove and let excess oil drip off on paper towels.
Combine and Serve
  1. Transfer the cooked pork to the bowl with the garlic and jalapeno mix. Sprinkle with the salt and pepper mixture and toss well to combine.
  2. Serve hot, garnished with fried garlic and jalapenos, and consider pairing with rice or salad.

Notes

For best results, fry just before serving to maintain crispiness. Leftovers can be stored for up to 3 days in an airtight container.