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.”
Giselle says
I made this a few weeks ago as I had a hankering for this dish. I live in a remote town in Australia so there’s no chance of accessing it from a restaurant. It was so easy to follow your recipe and the tips were very useful. I’m about to cook it again for my son, I really hope he enjoys it as much as I do. Thank you for sharing!
Arlene Garcia says
Thank you for sharing this wonderful technique! Before I saw your blog, my pork chops were always tough! Now, I do not cook my pork chops any other way! They always come out crispy on the outside, moist and juicy on the inside. Even my husband loves them! And my son loves that it's got that heat and crispiness. I love your blog because I learn so much from it! Thanks again!
Winnie says
Lalaine,
You deserve that pat on the back and a hi-five! Woot woot!!! I just tried this recipe for dinner tonight and it was excellent! I am Chinese from HK and it tastes like the restaurant or as close as we can without the industrial wok. I was beyond impressed with the flavor and tenderness of the pork. This is definitely one of the best recipes I’ve found through Pinterest.
Thank you!
Lalaine Manalo says
Thank you so much!
Neth says
I will try this now and i will click it to show how well it goes
Lydia Toribio Fancy says
I don’t like cooking but the way you do it as if it’s so easy, thank you very much!
Steeve Fabre says
What you you use instead of the egg whites for people with egg allergies?
Mie says
I made it! Super crunchy outside yet super moist inside... My husband loves it! Dip it with homemade spicy vinegar .... So easy to prepare.... Thank you so much Ms Lalaine💓
Your recipes and tips make cooking more fun and enjoyable as i really love cooking😍
Lalaine Manalo says
Thanks for the feedback.I am glad hubby loved the recipe 🙂
Franco Caparas says
I tried this tonight and it turned out great! Thank you. I did add garlic to the mix just because I’ve seen Chinese restaurants add garlic to similar dishes.
Lalaine Manalo says
Hi Franco! That sounds like a good idea! Garlic makes everything better 🙂
Bianca Figueira says
I made this using this recipe and it came out great!!
Lalaine says
Thank you for the feedback! I am glad you enjoyed the recipe.
Penny says
Oh My Goodness!! This is so close to the yummy s&p pork chops we get from our local Chinese restaurant. Sheer genius! I now use the basics from this recipe to improve some of our family favs - smothered pork chops, pineapple pork chops, S&P Chicken just to name a few. Thank you, thank you, thank you!!!
Lalaine Manalo says
Hi Penny! What a huge compliment. Thank you so much.
versetility says
This recipe is amazing. Thanks!
Lalaine Manalo says
Thanks Nico!
Ivan Munoz says
I was looking for a crispy pork chop recipe and ran across this. Although I didn’t make the full recipe, I borrowed your idea to crisp the chops like you said and they were a hit! Everything was delicious and dad’s pork chops are now a thing! Thanks for the suggestion and I hope to make the full recipe once the kids aren’t afraid of jalapeños or onions!
Lalaine says
I am glad you were able to make the recipe work for you. I love this method, really makes the meat moist and tender. You can season them up any way you like and they come out amazing 🙂
Michele Rudenko says
Have you tried this recipe with pork belly?
Lalaine says
I haven't tried this procedure with pork belly but it sounds delicious. 🙂
Tita Terry says
My husband and I really loved these pork chops, great flavor and crunch ! My husband also thinks these will be good as appetizers with really cold beer😋😋😋 the left overs crisped up nicely using the air fryer!
Lalaine says
Hello Tita Terry,
I am glad you enjoyed the recipe. This is one of my favorite copycat recipes, tastes so much like what you'll find in the restaurant. 🙂 My daughter got me an air fryer, good to know I can crisp leftovers in it.
Tita Terry says
OMG, you are going to love the air fryer once you start using it, you’d think of a hundred ways to use it! We hardly use the microwave for reheating left overs anymore. My sister made the lechon kawali in the air fryer and it came out very crispy without all the spatter, it took about 15 minutes in the air fryer. I make hundreds of the lumpia Shanghai for parties, pre fry them ahead of time and crisp them up in the air fryer as guests arrive.
Lalaine says
Time to take my air fryer out of the box 🙂
Gracielle says
Making this tonight! Thanks for the recipe sister!
Lalaine says
You're welcome. 🙂