Salt and Pepper Pork Chops

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!

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- 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

1. Whisk the egg white in a large bowl with salt until frothy.
2. 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.
3. 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.
4. 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.
5. 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.
6. Toss the deep-fried pork chops in the seasonings until heated.

How to serve and store

• 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

Salt and Pepper Pork Chops

Make this restaurant favorite at home! Salt and Pepper Pork chops are full of flavor and super tender using one cooking technique.

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Marinating: 30 minutes mins

Total Time: 50 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

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

US CustomaryMetric

Instructions

• In a large bowl, combine egg white and ½ teaspoon of the salt. Whisk well until frothy.
• Rinse the pork chops and pat dry. With 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 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.

Notes

• 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.

Video

Nutrition Information

Calories: 284kcal, Carbohydrates: 25g, Protein: 26g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 76mg, Sodium: 943mg, Potassium: 480mg, Fiber: 1g, Sugar: 1g, Vitamin A: 60IU, Vitamin C: 4mg, Calcium: 25mg, Iron: 1mg

“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.”