
Salt And Pepper Pork Chops
These Salt and Pepper Pork Chops are a deliciously crispy and flavorful dish that's perfect for sharing at the dinner table. Marinated and double-fried for extra crunch, they’re stir-fried with vibrant vegetables and seasoned to perfection, offering a satisfying meal that’s easy to make at home.
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Cook time: 1 hr 45 min (Prep: 25 min)
Servings
Volume
Mass
Ingredients
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Frying
Misc
Pork Marinade
Seasoning
Directions
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- Gather and prepare your ingredients by washing, peeling, and chopping as needed.
- 1/5 red pepper, diced (30 g)
- 1/5 green pepper, diced (30 g)
- 1 stalk green onion, roughly diced (15 g)
- 1/2 red chili pepper, thinly sliced (10 g)(optional)
- 2 clove garlic, minced (6 g)
- Cut the pork loin in half so that they're roughly palm-sized pieces, then create thin 1/4 inch (0.5 cm) slices by halving them horizontally. Be sure to cut against the grain to help keep the meat intact while cooking. To tenderize, use the back of a knife or a meat mallet to gently pound both sides of the pork.
- 1 lb pork loin, cut into thin 1/4 inch slices (454 g)
- For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, water, sugar and salt. Mix to combine.
- 2 tbsp cornstarch (20 g)
- 1/2 tsp baking soda (2 g)
- 1 tbsp cooking wine (15 g)
- 1 tbsp oyster sauce (15 g)
- 1 tbsp light soy sauce (15 g)
- 1 tbsp water (15 g)(adjustable - may need to add more if necessary)
- 1 tsp sugar (4 g)
- 1/2 tsp salt (3 g)
- Mix the pork with the marinade by hand ensuring it is evenly coated. Let the pork marinate for 30-60 minutes to absorb the flavors.
- In a pot over medium heat, add vegetable oil and bring it to 380°F (193°C).
- 2 cup vegetable oil (480 g)(or another high smoke point, neutral oil)
- 2 cup vegetable oil (480 g)
- While the oil is heating up, beat an egg in a small bowl and pour it over the marinated pork. Mix well to ensure the pork is evenly coated. The egg will help the cornstarch adhere better, resulting in a crispier texture when fried.
- 1/2 egg, beaten (25 g)
- Spread cornstarch onto a large plate. Once the oil has reached the right temperature, coat each piece of pork evenly with the cornstarch, shaking off any excess before frying.
- 3 tbsp cornstarch (30 g)
- To fry the pork, carefully place them one at a time into the hot oil. Fry them in batches to prevent overcrowding, ensuring even cooking and crispiness.
- Fry the pork until the crust turns light golden brown, about 1.5 minutes. Remove the pork from the oil and let the excess oil drain back into the pot using a strainer.
- Turn the heat up to 450°F (232°C) and fry the pork a second time for about 30 seconds. This double-frying method enhances crispiness by drying out any remaining surface moisture, resulting in a fragrant and extra crispy texture.
- After frying, set a bit of oil aside for the stir-frying step. If the oil has burned or developed an off smell, discard it and use fresh vegetable oil instead.
- 2 cup vegetable oil (480 g)(or another high smoke point, neutral oil)
- 2 cup vegetable oil (480 g)
- In a small bowl, mix together garlic salt and white pepper until well combined.
- 1 1/2 tsp garlic salt (5.50 g)(or regular kosher salt)
- 1/4 tsp white pepper (1 g)
- 1 1/2 tsp garlic salt (5.50 g)
- Heat a wok or pan over medium heat. Once hot, add the set aside vegetable oil. Add garlic and red chili pepper, then stir-fry until fragrant.
- 2 cup vegetable oil (480 g)(or another high smoke point, neutral oil)
- 2 clove garlic, minced (6 g)
- 1/2 red chili pepper, thinly sliced (10 g)(optional)
- 2 cup vegetable oil (480 g)
- Add the red and green bell peppers to the wok and stir-fry on high heat for about 30 seconds until slightly softened but still crisp.
- 1/5 red pepper, diced (30 g)
- 1/5 green pepper, diced (30 g)
- Add the green onion to the wok, followed by all of the fried pork. Stir-fry to combine.
- 1 stalk green onion, roughly diced (15 g)
- After tossing the pork with the aromatics for about 30 seconds, gradually add the seasoning mixture, ensuring all the pork chop pieces are evenly coated. Stir-fry until well combined.
- 1 1/2 tsp garlic salt (5.50 g)(or regular kosher salt)
- 1/4 tsp white pepper (1 g)
- 1 1/2 tsp garlic salt (5.50 g)
- After adding the seasoning, cook for another 15-20 seconds, stirring continuously. Then, turn off the heat.
- Continue mixing for another until the seasoning evenly coats the pork. Then, transfer to a plate and serve with rice. Enjoy!
Nutrition Information
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Per serving
Nutrient
Amount
% DV
Calories
1,433 kcal
72%
Fat
138 g
177%
Saturated fat
23 g
117%
Trans fat
0 g
Fiber
0.4 g
1.3%
Carbohydrates
15 g
5.6%
Sugars
1.8 g
3.6%
Protein
32 g
64%
Sodium
1,315 mg
57%
Cholesterol
114 mg
38%
Total (4 servings)
Nutrient
Amount
% DV
Calories
5,732 kcal
288%
Fat
552 g
708%
Saturated fat
92 g
468%
Trans fat
0 g
Fiber
1.6 g
5.2%
Carbohydrates
60 g
22%
Sugars
7.2 g
14%
Protein
128 g
256%
Sodium
5,260 mg
228%
Cholesterol
456 mg
152%