Crispy Salt and Pepper Pork Chops

Why Make This Recipe

Salt and Pepper Pork Chops are a delicious and easy dish that brings bold flavors to your table. They are perfect for a quick weeknight dinner or a casual gathering with friends. The crispy coating adds a satisfying crunch, while the garlic and jalapeño provide a nice kick. This recipe is simple to follow, making it great for cooks of all skill levels.

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 jalapeño, thinly sliced

Directions

1. Combine the cut pork with the vegetable oil, Shaoxing wine, 1 tablespoon of cornstarch, and salt. Mix well until the pork is evenly coated. Marinate for 15 minutes.
2. Mix the salt and pepper in a small bowl.
3. In a medium-sized pan, add enough oil to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
4. Add the garlic and jalapeños to the oil and fry them until the garlic 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 and drain the excess oil on the paper towel-lined plate. Once cooled, transfer them to a large bowl.
5. Add 1/4 cup of cornstarch to the marinated pork chops and toss to coat. Cook the pork in the hot oil in batches, being careful not to crowd the pan. Cook on each side for 2 to 3 minutes, until crispy and lightly browned.
6. Remove the pork from the pan, letting it drain on the paper towel plate. Allow it to rest for at least 10 to 20 seconds.
7. Once all the pork is cooked, transfer it to the bowl with the pepper and garlic. Sprinkle with half of the salt and pepper mixture, tossing to distribute evenly. Taste and add more salt and pepper if needed.

How to Serve Salt and Pepper Pork Chops

Serve Salt and Pepper Pork Chops hot, garnished with the fried garlic and jalapeño on top. They pair well with steamed rice or stir-fried vegetables. Enjoy them as a main dish or as a tasty appetizer.

How to Store Salt and Pepper Pork Chops

To store leftovers, place the pork chops in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Reheat in an oven to restore their crispiness.

Tips to Make Salt and Pepper Pork Chops

• Cut the pork chops into irregular pieces for a rustic look and more surface area for crisping.
• Make sure the oil is hot enough before adding the pork to achieve a crunchy texture.
• Experiment with spices if you want some extra heat—add chili flakes or use different types of peppers.

Variation

For a twist, try adding some chopped green onions or sesame seeds as a garnish. You can also adjust the spice level by using a milder pepper instead of jalapeño.

FAQs

Can I use bone-in pork chops?
Yes, bone-in pork chops can be used, but they may take longer to cook.

What can I serve with this dish?
This dish goes well with steamed rice, fried rice, or a fresh salad.

Can I make this dish gluten-free?
Yes, simply substitute Shaoxing wine with dry sherry, and ensure your soy sauce and any other sauces you may use are gluten-free.

Salt and Pepper Pork Chops

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

Delicious and easy Salt and Pepper Pork Chops with a crispy coating and bold flavors, perfect for a quick weeknight dinner.

---

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 jalapeño, thinly sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the cut pork with the vegetable oil, Shaoxing wine, 1 tablespoon of cornstarch, and salt. Mix well until the pork is evenly coated. Marinate for 15 minutes.
2. Mix the salt and pepper in a small bowl.
3. In a medium-sized pan, add enough oil to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
4. Add the garlic and jalapeños to the oil and fry until the garlic turns pale golden and the jalapeños crisp up on the edges, about 1 to 2 minutes. Remove and drain the excess oil on the paper towel-lined plate. Once cooled, transfer them to a bowl.
5. Add 1/4 cup of cornstarch to the marinated pork chops and toss to coat. Cook the pork in hot oil in batches, being careful not to crowd the pan. Cook on each side for 2 to 3 minutes until crispy and lightly browned.
6. Remove the pork from the pan and let it drain on the paper towel plate for 10 to 20 seconds.
7. Transfer the cooked pork to the bowl with the pepper and garlic. Toss with half of the salt and pepper mixture, and adjust seasoning if needed.

Notes

Serve piping hot, garnished with fried garlic and jalapeño. Pairs well with steamed rice or stir-fried vegetables.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian