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5.0 from 51 votes

Salt and Pepper Pork Chops (椒盐猪排)

Restaurant-style salt and pepper pork chops are crispy, juicy, and delightful - ideal for many versatile meal ideas any night of the week. {Gluten-Free adaptable}

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 295 kcal
Course: Main Course , Appetizer
Cuisine: Chinese

Ingredients

  • 1 lb boneless pork chops , cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces (See the blog post above for how to cut the chops)
Marinade
  • 2 tablespoons vegetable oil
  • 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
Pepper salt
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
Cooking
  • 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

    Cup of Yum
  1. Combine the cut pork with the oil, shaoxing wine, 1 tablespoon cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.
  2. Mix the salt and pepper in a small bowl.
  3. 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.
  4. Add the garlic and peppers to the oil and fry them until the garlic just turns pale golden and the jalapenos crisp up on the edges, 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil as you do, and place them onto the paper towel lined plate. Once the peppers and garlic have cooled, transfer them to a big bowl.
  5. Add the 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, so they do not crowd the pan. Cook on each side for 2 to 3 minutes, until the coating is crispy and lightly browned.
  6. Remove the pork from the pan, draining the excess oil as you do, and place them on the paper towel lined plate. Let rest for at least 10 to 20 seconds, so the paper soaks up some of the oil. Once you’ve cooked all the pork chops, transfer them to the bowl with the pepper and garlic.
  7. Sprinkle half of the salt and pepper over everything and toss to evenly distribute. Taste the pork and sprinkle with more salt and pepper, if needed.

Nutrition Information

Serving 1serving Calories 295kcal (15%) Carbohydrates 10.3g (3%) Protein 30g (60%) Fat 14.2g (22%) Saturated Fat 3.4g (17%) Cholesterol 83mg (28%) Sodium 389mg (16%) Potassium 501mg (14%) Fiber 0.4g (2%) Sugar 1.1g (2%) Calcium 14mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 295

% Daily Value*

Serving 1serving
Calories 295kcal 15%
Carbohydrates 10.3g 3%
Protein 30g 60%
Fat 14.2g 22%
Saturated Fat 3.4g 17%
Cholesterol 83mg 28%
Sodium 389mg 16%
Potassium 501mg 11%
Fiber 0.4g 2%
Sugar 1.1g 2%
Calcium 14mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.