Salt and Pepper Pork Chops
Introduction
Salt and pepper pork chops are a classic dish packed with flavor and simple preparation! This Chinese-inspired recipe combines juicy pork chops coated with a crunchy crust and pops of savory salt and pepper spice that tantalize your taste buds. Perfect for a weeknight dinner or sharing with friends, this recipe is sure to become one of your favorites.
Detailed Ingredients with Measures
This recipe requires a few convenient components to make a perfect golden-crusted pork chop with layers of flavor.
Four bone-in pork chops (around 1-inch thick)
Two teaspoons kosher salt
One and a half teaspoons ground black pepper
Half a teaspoon white pepper
Two tablespoons cornstarch
Half a tablespoon oil for seasoning
Prep Time
Prepping these pork chops is a breeze and is easily achievable in just 15 minutes. The short preparation window makes this recipe excellent for busy evenings or a last-minute feast!
Cook Time, Total Time, Yield
Salt and pepper pork chops have a cooking time of approximately 15 minutes, creating a total time of 30 minutes once you factor in preparation. This quick turnaround allows you to serve up a flavorful entrée for four people without hassle or extended wait times.
Whether you’re trying out new recipes or revisiting beloved classics, salt and pepper pork chops are a satisfying, simple addition to your meal rotation. By using basic seasoning and straightforward steps, you can bring bold and fragrant Chinese-inspired cuisine to your home with minimal effort.
Detailed Directions and Instructions
Step 1: Prepare the Marinade
1. In a large mixing bowl, combine minced garlic, ground ginger, Chinese cooking wine, soy sauce, and white pepper. Stir to mix well and create the marinade.
2. Add the pork chops to the bowl.
3. Massage the marinade into the pork chops thoroughly to ensure even coating.
Step 2: Marinate the Pork Chops
1. Cover the bowl with plastic wrap or a lid.
2. Place in the refrigerator to marinate for at least 30 minutes, up to 2 hours.
Step 3: Prepare the Dry Coating
1. In a shallow dish, mix the cornstarch and baking powder. Stir well to combine.
Step 4: Coat the Pork Chops
1. Remove the marinated pork chops from the refrigerator.
2. Dredge each pork chop in the cornstarch mixture, ensuring they are evenly coated on both sides.
3. Shake off any excess coating.
Step 5: Heat the Oil
1. Add oil to a large skillet or frying pan. Fill it about one-half inch deep.
2. Heat the oil over medium-high heat until it reaches 375°F (190°C). If you don’t have a thermometer, test the oil by dropping in a small piece of the coating—it should sizzle immediately.
Step 6: Fry the Pork Chops
1. Carefully place the coated pork chops into the hot oil without overcrowding the pan.
2. Fry for 3 to 5 minutes until the bottom turns golden brown. Flip to fry the other side for another 3 to 5 minutes.
3. Once fully cooked, transfer the pork chops to a plate lined with paper towels to drain excess oil.
Step 7: Prepare the Salt and Pepper Mixture
1. In a small bowl, mix kosher salt and white pepper.
Step 8: Toss with the Seasoning
1. Sprinkle the salt and pepper mixture evenly over the cooked pork chops. Optionally toss or pat to distribute the seasoning evenly.
Step 9: Serve
1. Arrange the pork chops on a serving plate.
2. Garnish with chopped green onions or thinly sliced fresh chili if desired (optional).
3. Serve immediately while hot and crispy.
Notes
Note on Pork Chops
Thin pork chops work best for this recipe. Adjust cooking time accordingly if using thicker cuts to ensure they cook through completely.
Note on Chinese Cooking Wine
If you can’t find Chinese cooking wine, you can substitute with dry sherry or leave it out entirely.
Note on Oil Temperature
It’s important to maintain oil temperature at 375°F (190°C) to ensure the pork chops cook evenly and get crispy. Lower oil temperatures may result in greasy pork chops.
Note on Marination
Marinate the pork chops for at least 30 minutes, but no longer than 2 hours. Longer marination may change the texture of the meat.
Note on Serving
These pork chops are best served fresh and hot. They may lose some crunchiness if reheated or kept for long periods after cooking.
Cook Techniques
Using the right pork cut
For the best results, use bone-in pork chops that are ½ inch thick. The bones add flavor and help the pork chops retain moisture during cooking.
Tenderizing the pork
Tenderize the pork by pounding it lightly with the back of a heavy knife or a meat mallet. This step helps break down the meat’s fibers and creates a more tender texture.
Marination for flavor
Marinade the pork chops with soy sauce and Shaoxing wine before cooking. This step enhances the umami flavor and adds depth to the dish.
Using potato starch for coating
Coat the pork chops with potato starch before frying to create a light and crispy coating. If you don’t have potato starch, cornstarch can also be used as a substitute.
Frying temperature and method
Cook the pork at 375°F (190°C) to ensure the exterior becomes golden and crispy without overcooking the inside. Let the pork rest on a rack after frying to maintain its crispiness.
Giving the finishing touch
Sauté garlic and fried pork chops with chili peppers and plenty of minced green onions to infuse the dish with bold and aromatic flavors.
FAQ
Can I use boneless pork chops?
Yes, boneless pork chops can be used, but make sure they are also about ½ inch thick for even cooking. However, bone-in pork chops are recommended for better flavor.
What if I don’t have potato starch?
If potato starch is not available, you can substitute it with cornstarch. The crispiness might be slightly different, but it will still work well.
Can I skip the Shaoxing wine?
Yes, Shaoxing wine can be omitted if you don’t have it. You can use dry sherry or just soy sauce as an alternative.
What oil should I use for frying?
Use a neutral-flavored oil with a high smoke point such as vegetable oil or canola oil for frying.
How do I prevent oil splatter when frying?
Pat the pork chops dry with paper towels before coating them with potato starch. Moisture on the surface can cause oil to splatter during frying.
How long should I fry the pork chops?
Fry the pork chops for about 3 to 4 minutes per side, or until golden and cooked through. Monitor the temperature to avoid overcooking.
Can I make this dish spicy?
Yes, you can increase the heat by using more chili peppers or adding chili powder to the stir-fry.
How should I store leftovers?
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to help maintain the crispy texture.
Conclusion
The salt and pepper pork chops recipe is a straightforward yet delicious dish that brings out the savory and aromatic flavors of the pork chops. The crisp coating pairs perfectly with the tender meat, making it a satisfying entrée. This recipe is a great way to recreate a classic takeout experience in the comfort of your home, tailored to your taste. Once you make it, it will quickly become part of your regular meal rotation.
More recipes suggestions and combination
Sweet and Sour Chicken
Add a tangy and flavorful twist to your meal by pairing pork chops with sweet and sour chicken.
Garlic Fried Rice
Serve the pork chops alongside garlic fried rice for a hearty and complete meal.
Egg Drop Soup
A bowl of soothing egg drop soup complements the bold flavors of salt and pepper pork chops beautifully.
Vegetable Stir-Fry
Include a simple vegetable stir-fry featuring broccoli, carrots, and bell peppers to add bright, fresh flavors.
Sesame Noodles
Pair the pork chops with a plate of sesame noodles for a comforting and flavorful combination.
Spicy Cucumber Salad
Add a refreshing touch with a chilled spicy cucumber salad that balances the richness of the pork chops.
Spring Rolls
Serve crispy spring rolls as a perfect appetizer or side to enhance the meal.
Honey Soy Shrimp
Create an amazing duo by serving pork chops with sweet and savory honey soy shrimp.
