Easy Salt and Pepper Pork Chops

Enjoy these quick and delicious salt and pepper pork chops that are simple to prepare and require no deep frying. They are perfect for any day!

   

Serves: 4
Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Helpful equipment

• Meat tenderizer or similar instrument (optional)

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

Step 1 (optional)

Using a meat tenderizer, gently tap both sides of the pork chop to tenderize, taking care not to splatter juices everywhere.

Step 2

Slice the pork chops into trapezoid or triangular chunks, approximately 2x1 inches in size, cutting against the grain at an angle. Discard the bone if using bone-in pork chops.

Step 3

Marinate the pork chops. In a bowl, toss the pork pieces with salt, ginger, Shaoxing wine (optional), and oil. Allow to marinate at room temperature for 15 minutes or refrigerate for 1 hour.

Step 4

Cook the mix-ins. In a pan over low heat, add oil, sliced garlic, diced green onions, and salt. Cook until sizzling and the garlic deepens in color. Set aside.

Step 5

Combine the seasonings. In a small bowl, mix together white pepper, Sichuan peppercorn powder, and salt.

Step 6

Heat a pan over medium heat with oil. Toss the marinated pork chops with cornstarch, lightly coating the pieces. Place the pork pieces in the skillet and let sit, undisturbed, without flipping. Fry until there is a slight char before flipping and repeating.

Step 7

Once the pork has reached an internal temperature above 145 degrees F (considered safe consumption with a 3-minute rest), sprinkle the combined seasonings over the tops of the pork and toss well with the prepared mix-ins (garlic, green onions). 

Step 8

Remove from heat and serve immediately.

Notes

• Choice of pork – Use deboned, thin-cut pork chops for the best taste. A tenderizer can also help pound and flatten thicker pork chops if needed. Thin-cut pork chops somewhat resemble pork tenderloin, which can serve as a substitute.
• Cutting technique – Cut pork chops into triangular or trapezoid-shaped chunks at an angle, cutting against the grain rather than into strips.
• Cooking method – Avoid moving the pork pieces around while cooking. Let them sit, undisturbed, so they can sear and char before flipping and repeating the process.
• Marinating tip – If marinating pork in the refrigerator, allow it to come to room temperature before cooking to ensure even cooking.
• Flavor enhancement – For a restaurant-style dish, add sliced red chili peppers, green chili peppers, or a combination of both to the mix-ins(garlic, green onions) during cooking. These additions complement the salt and pepper pork chops perfectly.