![]() The other favourite was Szechuan-style eggplant (I’ve found a recipe that does the trick on your website.) I also came across little cylindrical servings of a green vegetable that the Chinese were unable to identify by an English name. I’m pleased to see the recipe for lanzhou lamian. Maybe because I was the only westerner in the place which was normally frequented by students and workers. I often ate at a tiny restaurant where I could watch the noodles being made then, as I ate then food, the owners would come and watch me eat it. Even there, the best food was from NW China. A few years ago I spent time as a teacher of English on Chongming (Shanghai). I especially love the food from Szecchuan and western China. I love Chinese food and I’m learning a lot from you. Hi Maggie, Thanks so much for publishing these wonderful recipes. ![]() Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! Have fun with these salt and pepper pork chops and get creative with how you use them! I have a great Soy Sauce Noodles recipe that is perfect for it, though you can use anything you like. Since they stay crispy for a while, you can also use any leftover chops to top off a noodle soup. You can make them your main dish on any night of the week…just serve them over steamed rice! You can serve them for an appetizer when you have a dinner party or gathering. How to serve salt and pepper pork chopsĪside from the flavor, what I love most about salt and pepper pork chops is that you can do so many different things with them. If you wait until they turn golden, they will be overcooked and taste burned later. They will continue to cook after you fish them out, due to the hot oil on the surface. NOTE: It’s important to remove the fried garlic and peppers when they just turn pale golden. Toss them with the pepper salt and serve!.Dry the pork chops on paper towels to get rid of the excess oil.Fry the pork in batches until golden brown.Coat the marinated pork with cornstarch.Scoop out the fried pepper and garlic when they turn crispy.Alternatively, you can use a medium-sized pot or even a dutch oven. I use my 9” carbon steel pan in this recipe because it allows me to use less oil to cover half of the chops, and the tall pan reduces splattering. Plus, the increased surface area will help the pork chop absorb more flavor. The thin edges will crisp up and create a crunchy texture. To cut the pork chop, tilt your knife to cut the chop into irregular triangles or diamond shapes. So you can cut them into good bite-size chunks that won’t dry out when fried. I prefer to use thick-cut boneless chops that’re at least 1” (2.5 cm) thick. With my simple coating, the exterior stays nice and crispy for a long time, while inside, the pork remains succulent. The key to making this recipe pop is the fried garlic and jalapeno chips that you’ll add to it. Rest assured, you can have these on your table in less than 30 minutes and the possibilities you can come up with to enjoy salt and pepper pork chops are endless. And if you have company, no one will ever guess how simple they truly are. They are one of my go-to recipes when I’m short on time and ingredients. ![]() Is your pantry in need of a refresh? Salt and pepper pork chops can be made with ingredients you likely already have. On the outside, the coating has a wonderful crispness to contrast with the juiciness, and all of it comes together for extraordinary flavor. You’ll master the method of creating incredibly tender and juicy pork, something you can do even after a hectic day. If yours keep coming out that way, then you need to try my salt and pepper pork chops. There is nothing worse than a dry pork chop. Restaurant-style salt and pepper pork chops are crispy, juicy, and delightful – ideal for many versatile meal ideas any night of the week.
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