Are you looking for a new recipe to make your pork chops taste even better? Well look no further! These salt and pepper pork chops seem simple and don’t seem like they would taste good, but this recipe far exceeded all my expectations. You can honestly use those cheaper pork chops at the grocery store or invest in a bit thicker/better quality pork chops. Either way, this is an easy to make pork chops that packs a ton of wonderful flavor. I’m not saying that these are exactly like Chinese takeout, because they are better. Homecooked, full of flavor and worth every bit of love you put into them.
Overall Review: 5/5
I honestly have zero complaints about this recipe, its everything I could have asked for and more. My husband and I loved it so much I made the recipe twice in a week and a half. I found that it does take bit for the pork chops to cook to that nice crispy level, but it’s worth the wait to do them in sections! These pork chops were served with brown rice and topped my bowl with soy sauce and my husband’s bowl with siracha. I think it just adds an extra kick, but they are perfect on their own as well! If you try these pork chops, let me know in the comments below!
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Salt and Pepper Pork Chops
Pork Chop Marinade
- 1 lb Boneless Pork Chops – cut into irregular pieces (1/2"-1")
- 2 tbsp Vegetable Oil
- 1 tbsp Shaoxing wine (I used any wine I had on hand- a dry wine would be perfect for this)
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Salt
- 1/2 tsp White Pepper
- 1/4 cup Conrstarch
- 1/2 cup Vegetable Oil -Enough to cover half of the pork
- 3 cloves Garlic
- 1 Jalapeno (you can use 2 if you like it spicier) thinly sliced
- Combine the cut pork with the oil, wine, tablespoon cornstarch and salt. Mix until pork is completely coated. Marinate for 15-30 minutes.
- In a small bowl, mix the salt and pepper and set aside.
- In your cast iron(or medium sized pan) add oil and heat over medium heat until hot. Oil will bubble some but not be boiling. Have a plate lined with paper towels close to your pan.
- Once your oil is hot, add your sliced garlic and jalapenos and fry until garlic is a pale golden color and jalapenos start to crisp up. It took me about 3-4 minutes but depends on how hot your pan is. Remove with a slotted spoon, draining the excess oil, and place on your prepared plate. Once cooled transfer to the salt and pepper bowl.
- Add 1/4 cup of cornstarch to the pork chops and coat evenly. Then add the pork to the pan in sections so you don't overcrowd them. Cook until crispy and slightly browned. Remove from pan and drain excess oil as you remove the pork. Place on a paper towel lined plate. Repeat until all pork is cooked.
- Transfer your cooked pork the salt and pepper bowl and toss to coat all of your pork. Add more salt & pepper to taste.
- Serve with brown rice and enjoy! I top ours with soy sauce or siracha to give an extra punch, but totally up to your preference!