There's no need to order takeout! These Salt and Pepper Pork Chops taste just like your favorite Chinese restaurant. Using one cooking technique, they're golden and crispy on the outside and super moist and flavorful inside. They're perfect with steamed rice!

salt and pepper pork chops on a white platter with a plate of steamed rice in the background.

Table Of Contents ✖

1 Ingredient notes
2 Secret technique
3 Cooking steps
4 For the best crunch
5 How to serve and store
6 More pork recipes
7 Salt and Pepper Pork Chops

Guys, you seriously need to give me a pat on the back! If you've been following Kawaling Pinoy for a while, you know I love copycatting Chinese restaurant favorites. 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 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 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'd 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 moonwalking in the kitchen with uncontained glee. Woot, hoot! Tender meat, crispy coating, and full flavor—they turned out just like what you'll find at your favorite Chinese restaurant!

Ingredient notes

pork chops, cornstarch, jalapenos, oil, salt, pepper, egg whites, garlic, jalapenos, green onions in bowls.

Pork- For best results, choose bone-in pork chops that are about ½-inch thick. If using boneless, adjust cook time as needed.
Egg white and cornstarch- for velveting
Oil- Use enough and the right kind of oil. Safflower, peanut, canola, or grapeseed oil have high smoke points and work well for deep-frying.
Salt and pepper- to enhance flavor and add a punch of zing
Garlic- boosts flavor and aroma
Jalapenos- for a kick of heat
Green onions- add a touch of color and freshness

Want variety? Try this salt and pepper shrimp recipe!

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 is a protective seal that locks in moisture, keeping the meat lusciously soft.

Cooking steps

Whisk the egg white in a large bowl with salt until frothy.
Prepare the pork chops- Rinse the pork chops and pat dry. Using a sharp knife, make a few small cuts around the band of fat.
Coat pork chops with the egg white and marinate in the refrigerator. Add cornstarch and toss to coat pork chops thoroughly. Let stand for about 10 minutes.
Deep-fry coated pork chops in hot oil until golden, crisp, and cooked. Remove from the pan and drain on a wire rack over a baking sheet. Reserve 2 tablespoons of the frying oil.
Saute aromatics- Heat the reserved oil in a wide pan. Cook garlic until lightly browned. Add jalapenos, green onions, salt, and pepper, and cook for a few seconds.
Toss the deep-fried pork chops in the seasonings until heated.

For the best crunch

Heat oil to 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed.
Drain the fried pork chops on a wire rack set over a baking sheet, not on paper towels, lest the escaping steam make them soggy.

How to serve and store

salt and pepper pork chops on a white plate with a side of steamed rice.

Serve these salt and pepper pork chops with steamed rice for lunch or dinner meal. For 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 freshly cooked. If you have leftovers, wrap them tightly in aluminum foil and keep them in the refrigerator for up to 3 days.
Place the pork chops in a glass baking dish to reheat, and add a tablespoon of water per pork chop. Cover tightly with foil and bake in a 350 F oven until thoroughly heated through. Although they will lose their crunchiness, the gentle steaming will keep them from overdrying.

More pork recipes

Creamy Pork Steak

Pork Chicharon

Humba

Pork Adobo with Pineapple

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.38 from 72 votes