Home Meat and Poultry
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!
Table Of Contents
- 1 Secret technique
- 2 Cooking steps
- 3 How to serve and store
- 4 Salt and Pepper Pork Chops
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!
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.
- For best results, choose bone-in pork chops that are about 1/2-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.
- 4 bone-in pork chops, about 1/2-inch thick
- 1 egg white
- 1 1/2 teaspoons salt
- 3/4 cup cornstarch
- canola oil
- 1/4 teaspoon pepper
- 1 head garlic, peeled and minced
- 2 pieces jalapeno, cut thinly
- 2 green onions, chopped
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 1/2 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.
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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
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Love this recipe. When I Google . I was looking for someone using eeg white and cornstarch. Found it and love it. 5 star’s Tasted great. Watched the video after and the Written directions were on point🥰😋
Very good. I’m a guy and just starting to learn cooking. I tried other recipe about pork chop and this one is so good.
delicious dishSee Also¡SÚPER GUÍA EXCLUSIVA de CROSSOVERS del Arrowverse ACTUALIZADA con TODOS los capítulos de TODAS las Temporadas de TODAS Las Series!2022 Fiber-To-The-Home Top 100Classificados - LusoAmericano
Great crunchy coating with a little spice.
I’ve tried a couple of your recipes and really enjoyed them, but this is my first time to leave a comment. I want to thank you for this wonderful recipe. It’s very good and tastes exactly like the dish I order at my favorite Chinese restaurant in Oahu, Hawaii. Now that I can make this at home, I don’t need to make the trek to Chinatown. I recommend leaving a food thermometer in the oil when frying so you can monitor the oil temperature to guarantee crispy perfection. When the oils temperature drops, the pork chop is not as crispy.
Made this for a friends wedding anniversary dinner last year as our fave resturant closed. It was absolutely how we remembered it! Making it again today with cubed pork tenderloin for her birthay today as requested. This recipe is perfect!
This is now a go-to recipe in my home. Have also swapper out pork for chicken other times and it also works!
Happy to see this on my pinterest! Will definitely try! May I request if you could also post a copycat Chinese salt and pepper fish fillet? My kids love these. I’ve been trying to copy it, but can’t find a recipe online that yields the same results as the one we get from the restaurant. Thanks for all your great recipes and videos!
Can I make these I. The air fryer?
I haven’t tried it and I’m not sure if it will change the result 🙁
I made this for dinner with fried rice and baby bok choy. The family loved it. Will definitely try it again. Thanks for the simple recipe.
Lost count on how many times I have made this dish, and for someone who don’t really like pork, this is the only way I will cook pork chop! thank you
Depending on the cut and amount of marbling, a pork chop can be a lean, almost tasteless cut of meat. Seasoning with a generous amount of salt before cooking is an important step in bringing out the meat's natural flavors.
It is important to salt pork chops before grilling because it will help bring out the flavor and help improve the texture of the cooked meat. Some pork chops can be on the dry side when cooked, simply because it is a tougher cut of meat, but that also depends on the amount of fat.
"Since a pork chop is a small and tender piece of meat, the salting in advance can be anywhere from 20 minutes to two hours." As for how much salt, it's probably more than you think. "Salt amounts will vary depending on what kind of salt you're using, but for most people, it's more than you're used to," said Nosrat.