Servings
Font
Back
0 from 0 votes

Salt and Pepper Pork Chops (Pritong Porkchop na may Asin at Paminta)

Salt and Pepper Pork Chops is a Chinese restaurant classic featuring bone-in pork chops that are first tenderized through velveting (an egg white-cornstarch marinade), then deep-fried until golden crisp, and finally tossed with a savory mixture of garlic, jalapeños, and green onions. The dish achieves its signature texture through a two-step cooking process: the initial deep-frying creates a crispy exterior while maintaining interior moisture, followed by a quick toss in aromatics that adds a punch of flavor. Distinguished by its minimalist seasoning of primarily salt and pepper, the dish exemplifies how simple ingredients, when combined with proper technique, can create complex flavors and textures.Best For: Chinese-style mealsMake Ahead: Best cooked fresh

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Calories: 393 kcal
Course: Main Course
Cuisine: Chinese , Filipino

Ingredients

  • 4 bone-in pork chops ½-inch thick (4 pirasong pork chop na may buto, ½ pulgadang kapal)
  • 1 egg white 1 puting ng itlog
  • 1½ teaspoons salt 1½ kutsaritang asin
  • ¾ cup cornstarch ¾ tasang cornstarch
  • canola oil for deep-frying Canola oil para sa pagpiprito
  • ¼ teaspoon ground black pepper ¼ kutsaritang dinurog na paminta
  • 1 head garlic peeled and minced (1 buong bawang, tinadtad)
  • 2 jalapeños thinly sliced (2 jalapeño, pinahiwa ng manipis)
  • 2 green onions chopped (2 sibuyas na mura, trinopo)

Instructions

    Cup of Yum
  1. Take the pork chops out of the refrigerator 30 minutes before cooking to reach room temperature (Ilabas ang pork chop 30 minuto bago lutuin). While waiting, mince one whole head of garlic (tadtarin ang isang buong bawang), thinly slice two jalapeños or siling haba (pahiwaing manipis ang siling haba), and chop two stalks of green onions.
  2. Clean your pork chops thoroughly and pat them completely dry with paper towels (Linisin at patuyuing mabuti ang pork chop gamit ang paper towel). Using a sharp knife, score the fatty edges of each pork chop in several places to prevent curling during cooking.
  3. In a large bowl, whisk one egg white with half a teaspoon of salt until it becomes frothy (Batihin ang isang puting ng itlog at kalahating kutsaritang asin hanggang bumula). Place your pork chops in this mixture and coat them evenly (Ilagay at ibalot ng mabuti ang pork chop sa pinaghalong puting ng itlog). Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes (Takpan ng plastic wrap at ilagay sa ref ng eksaktong 30 minuto).
  4. Pour enough cooking oil into a deep, heavy-bottomed pan or wok to reach a depth of about 3 inches (Maglagay ng sapat na mantika sa kawali, mga 3 pulgada ang lalim). Heat the oil to exactly 350°F/175°C (Initin ang mantika hanggang umabot sa 350°F/175°C). If you don't have a thermometer, test the oil by dropping a small piece of coating - it should sizzle immediately and rise to the surface (Kung walang termometro, subukan ang init sa pamamagitan ng paghulog ng kaunting coating - dapat mag-sizzle agad at lumutang).
  5. Remove the pork chops from the refrigerator. Place ¾ cup of cornstarch on a plate (Maglagay ng ¾ tasang cornstarch sa pinggan). Take each pork chop and dredge it thoroughly in the cornstarch, shaking off any excess (Ibalot ang bawat pork chop sa cornstarch at tanggalin ang sobra). Place the coated pork chops on a clean plate.
  6. Carefully lower each pork chop into the hot oil. Cook for 5-7 minutes, turning once halfway through, until golden brown and crispy (Iprito ng 5-7 minuto, baliktarin isang beses, hanggang maging gintong-brown at malutong). The internal temperature should reach 145°F/63°C (Ang loob ng karne ay dapat umabot sa 145°F/63°C). Don't overcrowd the pan - cook in batches if necessary (Kung kailangan ay magluto ng paisa-isa).
  7. Transfer the fried pork chops to a wire rack to drain excess oil (Ilipat sa parilya para tumulo ang sobrang mantika). Keep them warm while you prepare the aromatics (Panatilihing mainit habang inihahanda ang mga pampalasa).
  8. Heat 2 tablespoons of oil in a clean wok or large pan over medium-high heat (Mag-init ng 2 kutsarang mantika sa malinis na kawali). Add the minced garlic and stir-fry until fragrant but not brown (Igisa ang tinadtad na bawang hanggang mabango ngunit hindi kulay brown), about 30 seconds. Add the sliced jalapeños and continue stirring for another 30 seconds (Idagdag ang siling haba at igisa ng 30 segundo).
  9. Return all the fried pork chops to the pan and add the chopped green onions (Ibalik ang mga pritong pork chop sa kawali at idagdag ang sibuyas mura). Sprinkle with the remaining teaspoon of salt and ¼ teaspoon of ground black pepper (Budburan ng natitirang asin at paminta). Toss everything together quickly just until the pork chops are evenly coated with the aromatics (Haluin ng mabilis hanggang mabalutan ng pampalasa ang pork chop).
  10. Transfer immediately to a serving plate (Ilipat agad sa serving plate). Serve hot with steamed rice (Ihain ng mainit kasama ang kanin). Garnish with additional chopped green onions if desired (Maaaring lagyan ng karagdagang sibuyas mura sa ibabaw).
  11. For best results when storing, let the pork chops cool completely (Palamigin mabuti), then place in an airtight container. They will keep in the refrigerator for up to 3 days (Tatagal ng hanggang 3 araw sa ref). To reheat, place in a 350°F/175°C oven with a small splash of water until hot and crispy (Initin sa 350°F/175°C na oven na may kaunting tubig hanggang uminit at maging malutong muli). Avoid using the microwave as this will make the coating soggy (Iwasang gamitin ang microwave dahil magiging malata ang balat).

Notes

  • Choose pork chops with a pinkish-red color and marbling
  • Pat meat dry thoroughly before marinating
  • Don't skip the resting time after coating with cornstarch
  • Use a thermometer to ensure oil temperature
  • Let meat rest at room temperature 15 minutes before cooking

Nutrition Information

Calories 393kcal (20%) Carbohydrates 23g (8%) Protein 37g (74%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 120mg (40%) Sodium 450mg (19%) Potassium 654mg (19%) Fiber 1g (4%) Sugar 0.4g (1%) Vitamin A 201IU (4%) Vitamin C 2mg (2%) Calcium 43mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 23g 8%
Protein 37g 74%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 120mg 40%
Sodium 450mg 19%
Potassium 654mg 14%
Fiber 1g 4%
Sugar 0.4g 1%
Vitamin A 201IU 4%
Vitamin C 2mg 2%
Calcium 43mg 4%
Iron 1mg 6%

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