Salt and Pepper Pork Chops

Salt and pepper pork chops

Salt and Pepper Pork Chops: No need to order takeout! These salt and pepper pork chops taste just like your favorite Chinese restaurants. They are golden and crispy on the outside and super moist and delicious on the inside, using one cooking technique. They are perfect with steamed rice!

Salt and Pepper Pork Chops

You guys seriously need to give me a pat on the back! You know I love copying popular Chinese restaurants if you’ve been watching for a while. And if I may say so myself, I think I’ve done a pretty good job recreating the unique flavors of dishes like beef broccoli, Kung pao shrimp, and chow main at home.

But these salt and pepper pork chops, my friends, I hit the bull right in the eye! I was ready to enjoy the batch I made today for lunch when G walked in from his Jujitsu class and said “Did you order a delivery?” They really look (and taste!) like restaurants!

I have tried many times to crack the code on these pork chops, but always without success. My many attempts were either too dry, not crunchy enough, tasteless, or all of the above.

However, last weekend I made Singapore style coffee ribs, did one bite test A.K.A one big bone and had an AHA moment. I realized that freshly fried pork ribs had the same texture and flavor that I had wanted to replicate for some time.

I rushed to the store for a couple of kilos of pork chops and in an hour I was walking around the kitchen with unquenchable joy. Hurrah! Tender meat, crispy coating, full flavor, they turned out just like what you find in your favorite Chinese restaurant!

Main course recipes

What to cook tonight? We have tons of Filipino and Asian-inspired recipes and meal ideas for you. Whether it’s the classic, no-fuss pork adobo, the colorful, timeless, party-friendly, or the fancy, more elaborate cocido, you’re sure to find something delicious. Packed with hearty flavor and homey appeal, these entrees are sure to be a hit with the family.

Secret technique

A simple trick to this crispy yet tender pork is a cooking technique called velveting.
The meat or seafood is first marinated in a mixture of egg whites and cornstarch and then blanched in hot oil or water before being fried with other ingredients. The marinade acts as a protective seal, locking in moisture and keeping the meat deliciously tender.

Cooking steps

• For best results, choose bone-in pork chops that are about 1/2 inch thick. If using boneless, adjust cooking time as needed.
• In a heavy-bottomed pan, heat the oil to the optimum temperature of 350 F to 375 F. Use enough oil and the right kind of oil. Safflower, peanut, canola or grapeseed oils have high smoke points and are good for frying.
• Add the coated pork chops to the hot oil and fry them until golden brown and crispy on the sides. Do not overcrowd the pan and cook in batches as needed.
• Using tongs, remove the fried pork from the pan. Drain on a wire rack or metal colander, not on paper towels so they don’t get soggy.
• Add about 2 tablespoons of oil used for frying to a wide pan.
• Add chopped garlic and cook until lightly browned. Be sure to stir frequently to avoid burning and bitterness.
• Add chopped jalapenos, green onion and season with salt and pepper. Cook, stirring occasionally, for about 30 seconds or until just tender.
• Add the fried pork chops and stir until heated through and coated with the seasoning.
How to serve and store
• Serve with stew for lunch or dinner. Make it a complete Asian feast with green beans and mushrooms or tofu and asparagus vegetable stir-fry!
• As with most fried foods, these pork chops are best enjoyed freshly cooked. If you have leftovers, wrap tightly in aluminum foil and refrigerate for up to 3 days.
• To reheat, place the pork chops in a glass baking dish and add a tablespoon of water per pork chop. Cover tightly with foil and bake in a 350 F oven until heated through. Although they will lose their crunchiness, gentle steaming will prevent them from drying out.


1. Rinse the pork chops and pat dry. Using a sharp knife, make several small cuts around the strip of fat.

2. In a large bowl, mix egg white and 1/2 teaspoon salt. Beat well into a foam.
3. Add the pork chops and marinate in the refrigerator for about 30 minutes.
4. Add the cornstarch and toss to coat the pork chops completely. Let it stand for about 10 minutes.
5. In a large skillet over medium heat, heat about 3 inches of oil to 350 F to 375 F. Add the pork chops and sear, turning as needed, about 5 to 7 minutes or until golden, crispy, and cooked through. over.
6. Using a slotted spoon, remove the pork chops from the pan and let them drain on a wire rack over the baking sheet. Reserve 2 tablespoons oil for frying.
7. Heat the reserved 2 tablespoons of the reserved oil in a wide skillet over medium heat.
8. Add the garlic and cook, stirring regularly, until lightly browned.
9. Add jalapenos, green onion, remaining 1 tsp salt and pepper. Cook, stirring occasionally, for about 30 seconds.
10. Add the fried pork chops and stir for about 30-40 seconds or until heated through. Serve hot.

Nutritional information

Calories: 284 kcal, Carbohydrates: 25 g, Protein: 26 g, Fat: 8 g, Saturated fatty acids: 3 g, Cholesterol: 76 mg, Sodium: 943 mg, Potassium: 480 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: Vitamin A: Calcium: 25 mg, Iron: 1 mg

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