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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.

4

Servings

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.

45 minutes

Ingredients

  • 1

    bunch scallions, thinly sliced

  • 1

    cup lightly packed fresh cilantro, roughly chopped

Directions

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Reviews
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.