The salt-and-pepper remedy is a Cantonese approach utilized to meat, seafood, and tofu. The protein usually is deep-fried, however right here we decide to pan-sear pork that we first mud in cornstarch seasoned generously with Sichuan pepper, black pepper, and cayenne.
In a traditional salt-and-pepper dish, chiles and garlic are rapidly fried and tossed with the cooked protein for large, daring, in-your-face flavors. We, nevertheless, end the pan-seared pork chops with a recent, punchy raw mixture of sliced scallions, chopped cilantro, minced chiles, rice vinegar, and grated ginger.
The simplest strategy to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electrical spice grinder. Serve with steamed jasmine rice.–Christopher Kimball
Salt and Pepper Pork Chops FAQs
We suggest you persist with boneless loin chops or cutlets which are 1/2- to three/4-inch thick. They’ll prepare dinner rapidly and evenly.
5-spice is a mix of herbs and spices, 4 of that are cinnamon, fennel, star anise, and cloves. Usually, you’ll see Sichuan (Szechuan) peppercorns or sand ginger because the fifth spice.
Serve these simple pan-fried pork chops with steamed rice and a cucumber salad for a straightforward weeknight meal.
In a medium bowl, toss collectively the scallions, cilantro, chile, vinegar, ginger, and 1/4 teaspoon salt.
In a large, shallow dish, combine collectively the cornstarch, Sichuan pepper, cayenne pepper, five-spice, black pepper, and 1 teaspoon salt.
Dredge the cutlets within the cornstarch combination, turning to coat either side and urgent so the combination adheres, then switch to a big plate, stacking or shingling as wanted.
In a 12-inch (30-cm) nonstick skillet over medium-high, warmth the oil till barely smoking. Add half of the cutlets and prepare dinner till browned on the bottoms, 2 to three minutes. Utilizing tongs, flip the cutlets and prepare dinner till golden brown on the second sides, 1 to 2 minutes extra. Switch to a platter and tent with foil. Prepare dinner the remaining cutlets in the identical manner, utilizing the oil remaining within the skillet.
Spoon the scallion-cilantro combination onto the chops and serve.
Serving: 2 chopsEnergy: 541 kcalCarbohydrates: 9 gProtein: 61 gFats: 28 gSaturated Fats: 5 gPolyunsaturated Fats: 14 gMonounsaturated Fats: 7 gTrans Fats: 0.1 gLdl cholesterol: 177 mgSodium: 863 mgPotassium: 1147 mgFiber: 1 gSugar: 0.4 gVitamin A: 440 IUVitamin C: 7 mgCalcium: 41 mgIron: 2 mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2022 Christopher Kimball. Picture © 2022 Eric Wolfinger. All rights reserved.
Recipe Testers’ Critiques
These pan-seared salt and pepper pork chops have been pleasant. They have been crisp and flavorful and the spicy scallions added a refreshing chew.
The spicy scallions could be a beautiful addition on their very own to any roasted or grilled meat or poultry. I anticipated the pork chops to be tremendous spicy after the addition of the spices and opted for just one/2 the cayenne, subsequent time I’ll add extra. There shall be a subsequent time.
This was a meal that got here collectively rapidly and was positively greater than the sum of its components. My household was very happy, each the spice-loving husband and the spice-averse school scholar.
I used to be excited to do that pork chops recipe as a result of I really like all issues Sichuan, and since it’s such a fancy ingredient to prepare dinner with, I used to be wanting ahead to making an attempt a brand new technique – Cantonese. General, it was such a straightforward and quick recipe – a terrific possibility for a fast weeknight dinner with out being only a boring pork chop.
The Sichuan within the pork coating was the right quantity to get the hallmark tongue-tingly numbing impact with out being overpowering, and the spicy scallion garnish was an ideal zingy, cool, and recent accompaniment that rounded out the flavors superbly. I did discover that the seasoned cornstarch coating was not fairly sufficient for all of the pork chops. I’ll double the recipe subsequent time in order that the chops are evenly coated and get the crunchy pan-fried consistency the recipe guarantees.
These Sichuan salt and pepper pork chops have been FANTASTIC!!! The scallion combination had a pleasant punch and spice that went properly with the heat of the five-spice powder. The cornstarch combination allowed the chops to type a superbly brown and crispy exterior. Get able to wow your style buds!
I ended up making this dish twice and every time they didn’t find yourself as crispy wanting as the image however that didn’t matter, I made this for a second time as a result of it was that tasty!
This pork dish had the right steadiness of spice on the precise chops which was nice since you may alter the spiciness stage general by including as little or as a lot of the scallion-cilantro combination served on high. This was very easy to organize as properly. I served it alongside my spicy Korean cucumber salad and steamed rice. This pork dish goes to be in our rotation for weeknight dinners.
I’m all the time searching for nice dinner concepts that don’t take numerous time or effort. On the finish of any workday, as a lot as I do get pleasure from making issues within the kitchen, I discover I don’t all the time have the vitality for getting ready something time consuming.
These salt and pepper pork chops are precisely the form of meal I really like, with some effort concerned, however not a ton, and loads of nice taste to get pleasure from. The dredging combination has a great quantity of kick from Sichuan, cayenne, and black pepper, plus five-spice powder, however the half that actually took it excessive and made me crave the leftovers was the scallion combination.
Truthfully, as a lot as I additionally loved the pork chops, I’d fortunately eat the scallion combination by itself over rice. I beloved that there was loads of it for every pork chop, too. That is positively value repeating.