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
Instructions
- 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.
- Mix the salt and pepper in a small bowl.
- 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.
- 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.
- 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.
- Remove the pork from the pan and let it drain on the paper towel plate for 10 to 20 seconds.
- 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