Easy salt and pepper pork chops that get a thumbs-up from family and friends. These are quick to make; and no deep frying necessary. Perfect for any day!
Tips on how to make salt and pepper pork chops
- Use thin cut pork chops for the best taste, and a tenderizer to pound thicker pork chops thinner. Purely a personal preference, but thin cut pork chops are more tender and akin to pork tenderloin, which can also be substituted.
- Cut pork chops into triangular or trapezoid shaped chunks at an angle, against the grain, and not into strips.
- Be sure not to move the pork pieces around as they cook. Allow them to sit, undisturbed, so they can sear and char a bit before flipping them and doing the same.
- If marinating pork in the refrigerator, let the pork come to room temperature before cooking it.
- Salt and pepper pork chops are typically served alongside red, green or a mixture of both chilis in restaurants. So, throw in some favorite sliced chilis while cooking up the “mix-ins” – that is the garlic, green onions and salt.
Equipment
Meat tenderizer or similar instrument (optional)
Easy Salt and Pepper Pork Chops
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Loading...Easy salt and pepper pork chops that get a thumbs-up from family and friends. These are quick to make, deep-fry free and pan-seared. Perfect for any day!
Ingredients
- Marinade:
- 1 lb thin cut pork chops
- 1/2 tsp salt
- 1 tsp grated ginger
- 1 tbsp Shaoxing wine (optional)
- 1 tsp oil
- Mix-ins:
- 6 garlic cloves sliced
- 2 green onions diced
- 1/4 tsp salt
- 2 tsp oil
- For cooking:
- 1-2 tbsp. cornstarch
- 1 tbsp. oil
- 1/4 tsp white pepper
- 1/4 tsp Sichuan peppercorn powder
- 1/4 tsp salt
Instructions
Using a meat tenderizer, gently tap both sides of pork chop, being careful not to splatter juices everywhere (optional).
Slice pork chops into trapezoid or triangular chunks, about 2x1” in size, at an angle against the grain. For bone-in pork chops, discard the bone.
Marinate the pork chops. Toss pieces with salt, ginger, Shaoxing wine (optional) and oil. Set aside or refrigerate for 1 hour.
Cook the mix-ins. In a non-stick skillet over low heat, add oil, sliced garlic, diced green onions and salt. Cook until sizzling and garlic deepens in color. Set aside.
Combine seasonings. In a small bowl mix together white pepper, Sichuan peppercorn powder and salt.
Warm up a non-stick skillet over medium heat with oil. Toss marinated pork chops with cornstarch, lightly coating the pieces. Place pieces in the skillet and do not flip. Cook until there is a slight char before flipping and doing the same.
Stir in mix-ins. Sprinkle combined white pepper, peppercorn and salt seasonings over the tops and toss well.
Remove once pork has reached above 145 degrees F (safe cooking temperature is 145 degrees F with a 3 minute rest before consuming).
