Salt & Pepper Pork Chops
Known as ‘Jiu Yim Zyu Paa’ (椒鹽豬扒) in Cantonese, salt and pepper pork chops are a shining example of how simplicity can create unforgettable flavors. Juicy pork chops are seasoned with a blend of salt, pepper, garlic, and chili, then fried to golden perfection, creating a crispy exterior that complements the tender meat inside.
This dish is traditionally garnished with fresh scallions and often served with steamed rice, letting the bold, savory flavors take center stage. A staple in Cantonese cuisine, it’s a dish that showcases the mastery of deep-frying and the ability to elevate humble ingredients into something truly irresistible.
Whether enjoyed at a restaurant or made at home, salt and pepper pork chops are comforting, flavorful, and perfect for any occasion. Every bite is a testament to the art of Cantonese cooking!
Ingredients
Instructions
Prepare the Seasoning Mix:
- In a shallow dish, mix together the salt, black pepper, white pepper, and five-spice powder with the rice wine, egg, water and cornstarch.
Season the Pork Chops:
- Tenderize the pork chop by pounding them, then pat the pork chops dry with a paper towel. Then dip and coat in the batter.
Fry the Pork Chops:
- Heat the vegetable oil in a large wok or deep frying pan over medium-high heat until it reaches 350°F (175°C).
- Carefully add the pork chops and fry for 3-4 minutes on each side, until golden brown and cooked through. Use a slotted spoon to transfer the cooked pork chops to a paper towel-lined plate.
Refry the Pork Chops
- Once the pork chops have cooled, refry the pork chops for 2 minutes.
Prepare the Garlic and Green Onion Topping:
- In a separate small frying pan, heat a small amount of frying oil over medium heat.
- Add red pepper flakes, the minced garlic and green onions, and stir-fry until fragrant, about 1 minute. Sprinkle the garlic and green onion mixture over the cooked pork chops.
Serve:
- Garnish with fresh scallions if desired, and serve immediately with steamed jasmine rice.
Maricel's Tips
- For the crispiest pork chops, make sure your oil is at least 350°F Before frying. This ensures a golden brown crust without overcooking the meat.
- After frying, let the pork chops rest on a paper towel-lined plate to drain excess oil and keep them crispy until serving.
- Sprinkle a tablespoon of baking soda to the pork chops, this method will tenderize your pork chops.
