Salt and Pepper Pork Chops 

Crispy on the outside, juicy on the inside—these Salt and Pepper Pork Chops are quick, flavorful, and perfect for a busy weeknight or casual dinner party. Using simple pantry ingredients, the pork is tenderized in a light marinade, then coated with cornstarch and pan-fried until golden. Fried garlic and jalapeño chips add a punchy, aromatic crunch. A toss with salt and white pepper brings it all together for a dish that’s both satisfying and balanced. Best of all? You can have this on the table in about 30 minutes. 

Ingredients

• Pork & Marinade
  
  

  • 1 lb (about 450 g) boneless pork chops, cut into irregular ½″–1″ (1–2.5 cm) pieces
    
    

  • 2 tablespoons vegetable oil
    
    

  • 1 tablespoon Shaoxing wine (or dry sherry for gluten‑free)
    
    

  • 1 tablespoon cornstarch
    
    

  • ½ teaspoon salt 

• Pepper Salt Seasoning
  
  

  • ¼ teaspoon salt
    
    

  • ½ teaspoon white pepper
    
    

• To Fry
  
  

  • ¼ cup (about 30 g) cornstarch
    
    

  • ½ cup vegetable oil (enough to cover about half the pork in the pan)
    
    

  • 3 cloves garlic, thinly sliced
    
    

  • 1 jalapeño, thinly sliced
    
    

Directions

1. Marinate the Pork
   Combine pork pieces with the oil, Shaoxing wine, 1 tablespoon cornstarch, and ½ teaspoon salt. Stir until well-coated, then marinate for 15 minutes.
   
   

2. Prep Seasoning
   Mix together the ¼ teaspoon salt and ½ teaspoon white pepper in a small bowl—this will be used later to season the finished dish.
   
   

3. Fry Garlic & Jalapeño
   Add enough vegetable oil to a medium pan to cover half the height of the pork chunks. Heat over medium until hot. Fry garlic and jalapeño slices until the garlic just turns pale golden and jalapeños crisp at the edges (about 1–2 minutes). Remove and drain on paper towels; transfer to a large bowl.
   
   

4. Coat and Fry Pork
   Dredge marinated pork in ¼ cup cornstarch, then fry in batches without crowding the pan. Cook each piece about 2–3 minutes per side until crispy and lightly browned. Drain on paper towels.
   
   

5. Toss & Season
   Transfer the fried pork to the bowl with garlic and jalapeños. Sprinkle half the pepper‑salt mixture over everything and toss to combine. Taste and add more if needed.
   
   

6. Serve
   Serve immediately—these pork chunks are great as an appetizer or main dish over rice, and stay crispy for a while, making them perfect for versatile meal ideas.
   
   

Estimated Nutrients (per serving; recipe serves 4)

• Calories: ~295 kcal
  
  

• Carbohydrates: ~10.3 g
  
  

• Protein: ~30 g
  
  

• Total Fat: ~14.2 g
  
  

• Saturated Fat: ~3.4 g
  
  

• Cholesterol: ~83 mg
  
  

• Sodium: ~389 mg
  
  

• Potassium: ~501 mg
  
  

• Fiber: ~0.4 g
  
  

• Sugars: ~1.1 g
  
  

• Calcium: ~14 mg
  
  

• Iron: ~2 mg