Why Make This Recipe
Salt and Pepper Pork Chops are a delightful dish that brings together the savory flavors of pork and the heat from jalapeños, making it a favorite for many. This recipe is easy to prepare and results in crispy, well-seasoned meat that pairs well with various sides. Whether you’re cooking for a family dinner or a casual gathering, these pork chops will impress your guests and satisfy your taste buds.
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
Directions:
- Combine the cut pork with the oil, Shaoxing wine, 1 tablespoon of cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.
- Mix the salt and pepper in a small bowl.
- Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
- Add the garlic and jalapeños to the oil and fry them until the garlic just turns pale golden and the jalapeños crisp up on the edges, about 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil, and place them onto the paper towel-lined plate. Once cooled, transfer them to a big bowl.
- Add 1/4 cup cornstarch to the marinated pork chops and toss to coat.
- Add the pork to the pan, a few pieces at a time, to avoid crowding. Cook on each side for 2 to 3 minutes until crispy and lightly browned.
- Remove the pork from the pan, draining the excess oil, and place them on the paper towel-lined plate. Let them rest for at least 10 to 20 seconds to soak up some oil.
- Once all pork chops are cooked, transfer them to the bowl with the pepper and garlic.
- Sprinkle half of the salt and pepper mixture over everything and toss to evenly distribute. Taste the pork and add more salt and pepper if needed.
How to Serve Salt and Pepper Pork Chops
Enjoy Salt and Pepper Pork Chops hot from the pan. They can be served as a main dish alongside steamed rice, stir-fried vegetables, or a fresh salad. Garnish with fresh herbs like cilantro or green onions for added flavor and color.
How to Store Salt and Pepper Pork Chops
If you have leftovers, let the pork chops cool down completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a pan over medium heat until heated through.
Tips to Make Salt and Pepper Pork Chops
- Ensure the pork is cut in even pieces to help them cook uniformly.
- Allow the pork to marinate for the full time to maximize flavor.
- Use a thermometer to check the pork’s internal temperature; it should reach 145°F (63°C).
- Feel free to adjust the amount of jalapeños based on your spice preference.
Variation
You can try this recipe by using chicken or tofu instead of pork to cater to different dietary preferences. Substitute Shaoxing wine with apple cider vinegar for a different flavor if you don’t have it on hand.
FAQs
1. Can I make this recipe gluten-free?
Yes! Just use dry sherry in place of Shaoxing wine and ensure all sauces used are gluten-free.
2. Can I freeze the leftovers?
Yes, you can freeze the cooked pork chops in an airtight container. They should be enjoyed within a month for the best flavor.
3. Can I make this dish spicy?
Absolutely! You can add more jalapeños or even some chili flakes to enhance the heat.
Enjoy your delicious Salt and Pepper Pork Chops!
Print
Salt and Pepper Pork Chops
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful dish that combines savory pork flavors with the heat from jalapeños, resulting in crispy, well-seasoned meat perfect for any gathering.
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 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
Instructions
- Combine the cut pork with the oil, Shaoxing wine, 1 tablespoon of cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.
- Mix the salt and pepper in a small bowl.
- Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
- Add the garlic and jalapeños to the oil and fry them until the garlic just turns pale golden and the jalapeños crisp up on the edges, about 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil, and place them onto the paper towel-lined plate. Once cooled, transfer them to a big bowl.
- Add 1/4 cup cornstarch to the marinated pork chops and toss to coat.
- Add the pork to the pan, a few pieces at a time, to avoid crowding. Cook on each side for 2 to 3 minutes until crispy and lightly browned.
- Remove the pork from the pan, draining the excess oil, and place them on the paper towel-lined plate. Let them rest for at least 10 to 20 seconds to soak up some oil.
- Once all pork chops are cooked, transfer them to the bowl with the pepper and garlic.
- Sprinkle half of the salt and pepper mixture over everything and toss to evenly distribute. Taste the pork and add more salt and pepper if needed.
Notes
Trim pork evenly for uniform cooking. Ensure marinating for full time for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
