Salt and Pepper Pork Chops
Salt and Pepper Pork Chops
Ingredients
For the Pork Chops
- 2 pounds boneless pork chops
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, for marinade
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 1 egg
For Frying and Finishing
- 1 jalapeño
- 4 garlic cloves
- 1 tablespoon oil, for stir-frying
- as needed oil, for deep frying
For the Salt and Pepper Mixture
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons sugar
Instructions
- 1
Preheat frying oil in a deep pot or Dutch oven to 350°F (175°C). Ensure there is enough oil to submerge the pork pieces.
⏱️ 5 min•🌡️ 350
- 2
Place the 2 pounds of boneless pork chops on a cutting board. Cut the pork chops into 1/4 inch thick pieces.
⏱️ 3 min
- 3
Cover individual pieces of pork chop with plastic wrap and pound them with a meat mallet or rolling pin to tenderize each piece. Transfer the pounded pieces into a large glass bowl.
⏱️ 5 min
- 4
Season the pork chops with 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon white pepper. Mix well with your hands to ensure even coating.
⏱️ 2 min
- 5
Add 2 tablespoons of Shaoxing wine and 2 tablespoons of oyster sauce to the pork chops. Mix thoroughly with a gloved hand until all pieces are coated.
⏱️ 2 min
- 6
Add 1 egg to the pork chop mixture and mix well with a gloved hand until fully incorporated.
⏱️ 1 min
- 7
Add 1 cup of cornstarch to the mixture and coat the pork chops thoroughly, ensuring each piece is well dusted.
⏱️ 2 min
- 8
Carefully place the coated pork pieces into the preheated frying oil in batches, ensuring not to overcrowd the pot. Fry for 4-5 minutes until lightly golden and cooked through.
⏱️ 5 min•🌡️ 350
- 9
While the pork is frying, thinly slice 1 jalapeño and mince the 4 garlic cloves.
⏱️ 3 min
- 10
Remove the first batch of fried pork chops from the oil using a spider or slotted spoon and place them in a strainer set over a bowl to drain excess oil. Repeat this process for all remaining batches of pork chops until they are all fried once.
⏱️ 5 min
- 11
Prepare the salt/pepper mixture by combining 1 teaspoon salt, 2 teaspoons sugar, and 1 teaspoon black pepper in a small bowl. Stir to combine thoroughly.
⏱️ 1 min
- 12
Toss the previously fried pork chops back into the hot oil for a second fry. Fry for 3-4 minutes to achieve extra crispiness and a deeper golden-brown color.
⏱️ 4 min•🌡️ 350
- 13
Remove the double-fried pork chops from the oil and drain them well.
⏱️ 1 min
- 14
Heat 1 tablespoon of oil in a separate large pan or wok over medium-high heat.
⏱️ 1 min
- 15
Add the 4 minced garlic cloves to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 16
Add the sliced jalapeño to the pan and cook for 1-2 minutes, tossing with the garlic. If you desire more spice, you can add sliced Thai chilis at this stage.
⏱️ 2 min
- 17
Add 1/2 of the double-fried pork chops to the pan with the garlic and jalapeños. (The other half of the fried pork chops can be set aside for children or those who prefer less spice).
⏱️ 1 min
- 18
Sprinkle the prepared salt/pepper seasoning mixture generously over the pork chops, garlic, and jalapeños in the pan.
⏱️ 1 min
- 19
Toss everything together in the pan to ensure the pork chops are evenly coated with the seasoning. Cook for another 1-2 minutes, stirring constantly.
⏱️ 2 min
- 20
Serve the salt and pepper pork chops immediately.
⏱️ 1 min
Kitchen Tools
Salt and Pepper Pork Chops
For the Pork Chops
- 2 pounds boneless pork chops
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, for marinade
- 1/4 teaspoon white pepper
- 1 cup cornstarch
- 1 egg
For Frying and Finishing
- 1 jalapeño
- 4 garlic cloves
- 1 tablespoon oil, for stir-frying
- as needed oil, for deep frying
For the Salt and Pepper Mixture
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons sugar
Instructions
- 1
Preheat frying oil in a deep pot or Dutch oven to 350°F (175°C). Ensure there is enough oil to submerge the pork pieces.
⏱️ 5 min•🌡️ 350 - 2
Place the 2 pounds of boneless pork chops on a cutting board. Cut the pork chops into 1/4 inch thick pieces.
⏱️ 3 min - 3
Cover individual pieces of pork chop with plastic wrap and pound them with a meat mallet or rolling pin to tenderize each piece. Transfer the pounded pieces into a large glass bowl.
⏱️ 5 min - 4
Season the pork chops with 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon white pepper. Mix well with your hands to ensure even coating.
⏱️ 2 min - 5
Add 2 tablespoons of Shaoxing wine and 2 tablespoons of oyster sauce to the pork chops. Mix thoroughly with a gloved hand until all pieces are coated.
⏱️ 2 min - 6
Add 1 egg to the pork chop mixture and mix well with a gloved hand until fully incorporated.
⏱️ 1 min - 7
Add 1 cup of cornstarch to the mixture and coat the pork chops thoroughly, ensuring each piece is well dusted.
⏱️ 2 min - 8
Carefully place the coated pork pieces into the preheated frying oil in batches, ensuring not to overcrowd the pot. Fry for 4-5 minutes until lightly golden and cooked through.
⏱️ 5 min•🌡️ 350 - 9
While the pork is frying, thinly slice 1 jalapeño and mince the 4 garlic cloves.
⏱️ 3 min - 10
Remove the first batch of fried pork chops from the oil using a spider or slotted spoon and place them in a strainer set over a bowl to drain excess oil. Repeat this process for all remaining batches of pork chops until they are all fried once.
⏱️ 5 min - 11
Prepare the salt/pepper mixture by combining 1 teaspoon salt, 2 teaspoons sugar, and 1 teaspoon black pepper in a small bowl. Stir to combine thoroughly.
⏱️ 1 min - 12
Toss the previously fried pork chops back into the hot oil for a second fry. Fry for 3-4 minutes to achieve extra crispiness and a deeper golden-brown color.
⏱️ 4 min•🌡️ 350 - 13
Remove the double-fried pork chops from the oil and drain them well.
⏱️ 1 min - 14
Heat 1 tablespoon of oil in a separate large pan or wok over medium-high heat.
⏱️ 1 min - 15
Add the 4 minced garlic cloves to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 16
Add the sliced jalapeño to the pan and cook for 1-2 minutes, tossing with the garlic. If you desire more spice, you can add sliced Thai chilis at this stage.
⏱️ 2 min - 17
Add 1/2 of the double-fried pork chops to the pan with the garlic and jalapeños. (The other half of the fried pork chops can be set aside for children or those who prefer less spice).
⏱️ 1 min - 18
Sprinkle the prepared salt/pepper seasoning mixture generously over the pork chops, garlic, and jalapeños in the pan.
⏱️ 1 min - 19
Toss everything together in the pan to ensure the pork chops are evenly coated with the seasoning. Cook for another 1-2 minutes, stirring constantly.
⏱️ 2 min - 20
Serve the salt and pepper pork chops immediately.
⏱️ 1 min