Salt and Pepper Pork Chops
These Cantonese-inspired salt and pepper pork chops are coated in spiced cornstarch and pan-seared until golden. They're topped with a spicy scallion, cilantro, and chile mixture. An easy, gluten-free, weeknight meal.
Ingredients
- 1 bunch scallions, thinly sliced
- 1 cup lightly packed fresh cilantro, roughly chopped
- 1 Fresno or jalapeño chile, stemmed, seeded and minced
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon finely grated fresh ginger
- 1 1/4 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper
- 3 tablespoons cornstarch
- 1 tablespoon Sichuan peppercorns, finely ground
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon five-spice powder
- 8 boneless, thin-cut pork loin chops/cutlets (1/4 to 1/2 inch or 6 to 12 mm thick), patted dry
- 1/3 cup grapeseed or other mild vegetable oil
Instructions
- In a medium bowl, toss together the scallions, cilantro, chile, vinegar, ginger, and 1/4 teaspoon salt.
- In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 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.
- In a 12-inch (30-cm) 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, 1 to 2 minutes more. 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.
Nutrition
Serving: 2chops | Calories: 541kcal | Carbohydrates: 9g | Protein: 61g | Fat: 28g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 863mg | Fiber: 1g | Sugar: 0.4g