Salt and Pepper Pork Chops
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
541 kcal
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Course
Main Course
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Cuisine
Asian
Salt and Pepper Pork Chops
Description
Salt and Pepper Pork Chops combine thin, boneless pork loin cutlets with a distinctive coating made from cornstarch, Sichuan peppercorns, cayenne, five-spice powder, and black pepper. The chops are dredged in this aromatic dry mix and then pan-fried in grapeseed oil until they develop a crisp, golden crust. The dish is finished with a fresh topping of thinly sliced scallions, roughly chopped cilantro, minced fresno or jalapeño chile, rice vinegar, and grated fresh ginger, adding brightness and a hint of acidity. This creates a pleasing contrast between the crunchy, spicy exterior and the tender inside of the pork.
The process of frying in batches with the oil keeps the chops evenly crisp and allows for layering on a platter before serving, making it convenient for entertaining or family meals. Because the topping is served fresh, it adds a lively texture and herbal flavor that complements the earthy, warm spices of the coating. This preparation pairs well with steamed rice or simple side vegetables to balance flavors without overpowering the pork.
Ingredients
- 1 bunch scallions thinly sliced
- 1 cup cilantro roughly chopped, fresh, lightly packed
- 1 fresno chile stemmed, seeded and minced, or jalapeño chile
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon ginger finely grated fresh
- 1 1/4 teaspoons kosher salt divided
- 2 teaspoons black pepper freshly ground
- 3 tablespoons cornstarch
- 1 tablespoon Sichuan peppercorn finely ground
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon five-spice powder
- 8 pork loin chops patted dry, boneless, thin-cut, 1/4 to 1/2 inch or 6 to 12 mm thick, cutlets
- 1/3 cup grapeseed oil or other mild vegetable oil
Instructions
- In a medium bowl, toss together the scallions, cilantro, chile, vinegar, ginger, and 1/4 teaspoon salt.
- In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, black pepper, and 1 teaspoon salt.
- Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.
- In a 12-inch (30-cm) nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, 1 to 2 minutes more. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet.
- Spoon the scallion-cilantro mixture onto the chops and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 2chops | |
| Calories | 541kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 61g | 122% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 177mg | 59% |
| Sodium | 863mg | 36% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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