No need to order take-out! These Salt and Pepper Pork Chops taste just like your favorite Chinese restaurants'. They're golden and crispy on the outside and super moist and flavorful inside, using one cooking technique. They're perfect with steamed rice!
Guys, you seriously need to give me a pat on the back! You know I love copycatting Chinese restaurant favorites if you've been following Kawaling Pinoy for a while. And if I may say so myself, I think I've done a pretty good job recreating the unique flavors of dishes such as beef broccoli, shrimp Kung pao, and chow mein at home.
But these salt and pepper pork chops, my friends, I hit the bull right in the eye! I was ready to enjoy for lunch the batch I made today when G walked in from his Jujitsu class and said, "You ordered delivery?" They, indeed, look (and taste!) just like from the restaurants!
I've tried numerous times to crack the code on these pork chops but always unsuccessfully. My many attempts were either too dry, not crispy enough, lacking in flavor, or all of the above.
However, last weekend I made Singapore-style coffee ribs, took one bite test A.K.A one big bone and had an AHA moment. I realized the freshly fried pork ribs had the same texture and taste I've wanted to replicate for some time.
I rushed to the store to pick up a couple of pounds of pork chops, and in an hour, I was moon-walking in the kitchen with uncontained glee. Woot hoot! Tender meat, crispy coating, full flavor, they turned out just like what you'll find at your favorite Chinese restaurant!
Secret technique
The simple trick to this crunchy yet tender pork is a cooking technique called velveting.
Meat or seafood is first marinated in a mixture of egg whites and cornstarch and then blanched in hot oil or water before stir-frying with other ingredients. The marinade acts as a protective seal that locks in moisture, keeping the meat lusciously soft.
Cooking steps
- For best results, choose bone-in pork chops that are about ½-inch thick. If using boneless, adjust cook time as needed.
- In a thick-bottomed pan, heat oil to an optimal temperature of 350 F to 375 F. Use enough oil and the right kind of oil. Safflower, peanut, canola, or grapeseed oil have high smoke points and work well for deep-frying.
- Add the coated pork chops to the hot oil and deep-fry, turning on sides, until golden and crispy. Do not overcrowd the pan and cook in batches as needed.
- Using tongs, remove fried pork from the pan. Drain on a wire rack or metal colander, not on paper towels, to keep from getting soggy.
- In a wide pan, add about 2 tablespoons of the oil used in frying.
- Add minced garlic and cook until lightly browned. Makes sure to stir frequently to prevent from burning and turning bitter.
- Add sliced jalapenos, green onions, and season to taste with salt and pepper. Cook stirring regularly, for about 30 seconds or just until softened.
- Add deep-fried pork chops and toss until heated through and coated with seasonings.
How to serve and store
- Serve with steamed for lunch or dinner meal. Make it a complete Asian feast with green bean and mushroom or tofu and asparagus vegetable stir-fry!
- As with most fried foods, these pork chops are best enjoyed freshly cooked. If you do have leftovers, wrap tightly in aluminum foil and keep in the refrigerator for up to 3 days.
- To reheat, place the pork chops in a glass baking dish and add a tablespoon of water per pork chop. Cover tightly with foil and bake in a 350 F oven until completely heated through. Although they will lose their crunchiness, the gentle steaming will keep them from overdrying.
Ingredients
- 4 bone-in pork chops, about ½-inch thick
- 1 egg white
- 1 ½ teaspoons salt
- ¾ cup cornstarch
- canola oil
- ¼ teaspoon pepper
- 1 head garlic, peeled and minced
- 2 pieces jalapeno, cut thinly
- 2 green onions, chopped
Instructions
- Rinse the pork chops and pat dry. With a sharp knife, make a few small cuts around the band of fat.
- In a large bowl, combine egg white and ½ teaspoon of the salt. Whisk well until frothy.
- Add pork chops and marinate in the refrigerator for about 30 minutes.
- Add cornstarch and toss to fully coat pork chops. Let stand for about 10 minutes.
- In a large pan over medium heat, heat about 3-inches deep of oil to 350 F to 375 F. Add pork chops and deep-fry, turning as needed, for about 5 to 7 minutes or until golden, crisp and cooked through.
- With a slotted spoon, remove pork chops from pan and drain on a wire rack set over a baking sheet. Reserve 2 tablespoons of the frying oil.
- In a wide pan over medium heat, heat the reserved 2 tablespoons reserved oil.
- Add garlic and cook, stirring regularly, until lightly browned.
- Add jalapenos, green onions, the remaining 1 teaspoon salt and pepper. Cook, stirring regularly, for about 30 seconds.
- Add deep-fried pork chops and toss for about 30-40 seconds or until heated through. Serve hot.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jael Generoso says
My husbands' favorite! Thanks for sharing!
Lalaine says
You're welcome, Jael. These are my favorite, too, and I hope your husband enjoyed the recipe 🙂
KitchenDiscoveries says
Thank you so much for this recipe Lalaine! I've been looking for this recipe ever since I tasted it in a Chinese restaurant years ago. What I did however, was that I changed the cut of the pork since I preferred it to have a little fat with its meat. 🙂 Will try this with squid soon. Thanks so much and more power to your blog! <3
Lalaine says
Glad you enjoyed the recipe 🙂
Christine says
Tried this recipe today!
It was sooooooo delicious 😋. I've tossed it in garlic powder as well, in the end, to add more flavour.
Thanks for sharing this recipe!
Lalaine says
Thanks for the feedback, Christine. These salt and pepper pork chops are my favorite and I am glad you enjoyed them. Will try the garlic powder next time, thanks for the tip 🙂
ElMo says
Although i did not see 'pepper' in the recipe. I mixed it with the cornstarch before tossing to the marinated pork. It went well. Thank you!
Leah says
This is a very good recipe. I didn't have green onions and jalapenos so I substituted shallots and a Thai bird chili (siling labuyo). Masarap pa rin. My SIL and brother had the leftovers and liked them despite being no longer crispy.
Cris says
I used to have fried pork chops and dip it in vinegar with a little bit of garlic and its really good especially if you eat it with fried rice..so yummy.
Lalaine says
That's my favorite way of eating pork chops, too! Love with sawsawan vinegar with sili and garlic!
april says
Hi Ms. Lalaine,
Gusto ko lang po sanang itanong, sa step 5 po, instead of using "2 tablespoons reserved oil" puede po ba siyang palitan ng butter? hindi po ba magbabago yung lasa?
salamat po.
at more power sa inyo.
Lalaine says
Hello April
Mataas kasi ang apoy when this is stir-fried, agad nasusunog ang butter kasi. You can use butter but add a little bit of oil para mastabilize siya 🙂
Janice says
Tried it just today! Was crunchy and juicy on the inside! 🙂 I sprinkled them with salt and pepper right after frying. Thanks for the recipe. Was thinking this might work on crispy fried chicken too.
Lalaine says
I am glad you enjoyed the pork chops. I am going to try using the same technique on chicken, thank you so much for the idea 🙂
Sandra @ A Dash of Sanity says
I love the idea of adding jalapenos to the pork! It would definitely add a good heat!
Chrissie (thebusybaker.ca) says
These look SO good!! Pinning!!
Trish says
Oh my gosh, these look DELICIOUS! I want to reach in and eat one!
Whitney @ That Square Plate says
I love finding new recipe for pork chops! This look so flavorful and delicious!! Yummy!
Sabrina @ Dinner, then Dessert says
I've never made fried pork chops before! This sounds like a great presentation!
Claudia | Gourmet Project says
here goes a big pat! sounds wow!
Katalina @ Peas & Peonies says
I saw the on Pinterest first and know I want to tell you that this is something I would definitely give a try. its sounds so crazy good.