Restaurant-style salt and pepper pork chops are crispy, juicy, and delightful – ideal for many versatile meal ideas any night of the week. {Gluten-Free adaptable}
There is nothing worse than a dry pork chop. If yours keep coming out that way, then you need to try my salt and pepper pork chops. You’ll master the method of creating incredibly tender and juicy pork, something you can do even after a hectic day. On the outside, the coating has a wonderful crispness to contrast with the juiciness, and all of it comes together for extraordinary flavor.
Is your pantry in need of a refresh? Salt and pepper pork chops can be made with ingredients you likely already have. They are one of my go-to recipes when I’m short on time and ingredients. And if you have company, no one will ever guess how simple they truly are. Rest assured, you can have these on your table in less than 30 minutes and the possibilities you can come up with to enjoy salt and pepper pork chops are endless.
Ingredients
The key to making this recipe pop is the fried garlic and jalapeno chips that you’ll add to it. They add more flavor and spice. With my simple coating, the exterior stays nice and crispy for a long time, while inside, the pork remains succulent.
When you’re ready, your table should have:
- Marinted pork
- Sliced jalapeno and garlic
- Salt and pepper mixture
How to cut pork chop properly
I prefer to use thick-cut boneless chops that’re at least 1” (2.5 cm) thick. So you can cut them into good bite-size chunks that won’t dry out when fried.
To cut the pork chop, tilt your knife to cut the chop into irregular triangles or diamond shapes. The thin edges will crisp up and create a crunchy texture. Plus, the increased surface area will help the pork chop absorb more flavor.
What pan to use
I use my 9” carbon steel pan in this recipe because it allows me to use less oil to cover half of the chops, and the tall pan reduces splattering. Alternatively, you can use a medium-sized pot or even a dutch oven.
Cooking process
Cooking the pork chops is super easy.
- Fry the jalapeno and garlic
- Scoop out the fried pepper and garlic when they turn crispy
- Coat the marinated pork with cornstarch
- Fry the pork in batches until golden brown
- Dry the pork chops on paper towels to get rid of the excess oil
- Toss them with the pepper salt and serve!
NOTE: It’s important to remove the fried garlic and peppers when they just turn pale golden. They will continue to cook after you fish them out, due to the hot oil on the surface. If you wait until they turn golden, they will be overcooked and taste burned later.
How to serve salt and pepper pork chops
Aside from the flavor, what I love most about salt and pepper pork chops is that you can do so many different things with them. You can serve them for an appetizer when you have a dinner party or gathering. You can make them your main dish on any night of the week…just serve them over steamed rice!
Since they stay crispy for a while, you can also use any leftover chops to top off a noodle soup. I have a great Soy Sauce Noodles recipe that is perfect for it, though you can use anything you like. Have fun with these salt and pepper pork chops and get creative with how you use them!
More delicious pork recipes
Salt and Pepper Pork Chops
Restaurant-style salt and pepper pork chops are crispy, juicy, and delightful – ideal for many versatile meal ideas any night of the week. {Gluten-Free adaptable}
Ingredients
- 1 lb (450 g) boneless pork chops cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces (See the blog post above for how to cut the chops)
Marinade
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
Pepper salt
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
Cooking
- 1/4 cup cornstarch
- 1/2 cup vegetable oil (or enough to cover half of the pork)
- 3 cloves garlic sliced
- 1 jalapeno thinly sliced
Instructions
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Combine the cut pork with the oil, shaoxing wine, 1 tablespoon cornstarch, and salt. Mix until the pork is evenly coated. Marinate for 15 minutes.
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Mix the salt and pepper in a small bowl.
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Add enough oil to a medium-sized pan to cover half of the pork. Heat over medium heat until hot. Prepare a plate lined with paper towels.
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Add the garlic and peppers to the oil and fry them until the garlic just turns pale golden and the jalapenos crisp up on the edges, 1 to 2 minutes. Remove them from the pan with a slotted spoon, draining the excess oil as you do, and place them onto the paper towel lined plate. Once the peppers and garlic have cooled, transfer them to a big bowl.
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Add the 1/4 cup cornstarch to the marinated pork chops and toss to coat. Add the pork to the pan, a few pieces at a time, so they do not crowd the pan. Cook on each side for 2 to 3 minutes, until the coating is crispy and lightly browned.
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Remove the pork from the pan, draining the excess oil as you do, and place them on the paper towel lined plate. Let rest for at least 10 to 20 seconds, so the paper soaks up some of the oil. Once you’ve cooked all the pork chops, transfer them to the bowl with the pepper and garlic.
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Sprinkle half of the salt and pepper over everything and toss to evenly distribute. Taste the pork and sprinkle with more salt and pepper, if needed.
Video
Nutrition
Serving: 1serving, Calories: 295kcal, Carbohydrates: 10.3g, Protein: 30g, Fat: 14.2g, Saturated Fat: 3.4g, Cholesterol: 83mg, Sodium: 389mg, Potassium: 501mg, Fiber: 0.4g, Sugar: 1.1g, Calcium: 14mg, Iron: 2mg
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
