Salt And Pepper Pork Chops

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)
    • 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)
          • 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)
          • 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)
          • 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)
          • 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%

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