Salt and Pepper Pork Chops with Spicy Scallions

4 Servings

45 minutes

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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.




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.

45 minutes


  • 1

    bunch scallions, thinly sliced

  • 1

    cup lightly packed fresh cilantro, roughly chopped


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Kristen H.
February 23, 2023
Absolutely outstanding!
I had no idea what flavor to expect as I've never cooked with Sichuan. I bought the whole peppercorns, but had trouble grinding them finely enough. Luckily, the Chinese market had some already ground. For those who needed to omit them - find them and make it again! It will make it a completely different dish! The only change I made to this recipe was swapping the pork for chicken, as I don't eat pork. I'm making this again tonight!
Jennifer B.
November 30, 2022
Really wakes up your run of the mill pork chop. Excellent seasoning and great taste.
Diana L.

It was delicious. I bought 1/4 inch pork loins. I think next time I will pound them to be thinner. I did not have SICHUAN PEPPERCORNS. However, it still came out very good.