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Salt and Pepper Pork Chops with Spicy Scallions

Salt and Pepper Pork Chops with Spicy Scallions

If you’re looking for a meaty dinner with big, bold flavors, give it the tongue-tingling, Cantonese salt-and-pepper treatment.

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried, but here we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne. In a classic salt-and-pepper dish, chilies and garlic are quickly fried and tossed with the cooked protein for big, bold, in-your-face flavors. We, however, finish the pork with a fresh, punchy uncooked mix of sliced scallions, chopped cilantro, minced chilies, rice vinegar and grated ginger. The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Serve with steamed jasmine rice.

Tip

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch in thickness. They sometimes are called pork cutlets.

Ingredients
  • 1

    bunch scallions, thinly sliced

  • 1

    cup lightly packed fresh cilantro, roughly chopped

  • 1

    Fresno or jalapeño chili, stemmed, seeded and minced

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon finely grated fresh ginger

  • Kosher salt and ground black pepper

  • 3

    tablespoons cornstarch

  • 1

    tablespoon sichuan peppercorns, finely ground

  • ½ - 1

    teaspoon cayenne pepper

  • ½

    teaspoon Chinese five-spice powder

  • 8

    boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry

  • ⅓

    cup grapeseed or other neutral oil

Step 1

In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside.

In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt.

Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking.

Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute.

Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.

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