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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Tender strips of pork chops get coated in cornstarch and then quickly pan-fried for extra-crispy, juicy results. We skip the deep-frying (traditionally, this dish is deep-fried) and opt for a less messy recipe with a lot less oil. The coating is just salty enough with plenty of warm heat from the black pepper. Once the pork is on the stove, things move quickly, and everything is cooked in the same skillet. When cutting the pork chops, it helps to hold your knife at a slight angle to get thinner cuts. The thinner the pork is, the juicier it will be! Serve this over rice for a quick and easy weeknight dinner.
Have you made this yet? Let us know how it is in the comments below!
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Ingredients
- 2 lb.
boneless pork chops, cut into thin strips against the grain
- 2 tsp.
kosher salt, divided
- 1 1/2 tsp.
freshly ground black pepper, divided
- 1/4 cup
rice wine vinegar
- 3/4 cup
cornstarch
- 1/3 cup
(or more) neutral oil
- 2
red chiles, thinly sliced, seeds removed if desired
- 1
jalapeño, thinly sliced, seeds removed if desired
- 3
scallions, light green and white parts cut into 1" pieces
- 2
cloves garlic, sliced
Directions
- Step 1In a large bowl, toss pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add vinegar and toss again to coat. Let sit at room temperature 30 to 45 minutes.
- Step 2In another large bowl, combine cornstarch and remaining 1 teaspoon salt and 1 teaspoon pepper. Drain pork from marinade and toss in seasoned cornstarch, coating on all sides.
- Step 3In a large skillet over medium-high heat, heat oil until very hot and shimmering, about 5 minutes. Working in batches, cook pork until golden and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Add more oil and adjust heat as needed.
- Step 4Reduce heat to medium-low. Cook chiles, jalapeño, scallions, and garlic, stirring frequently, until garlic is golden, about 2 minutes.
- Step 5Divide pork among plates. Using a slotted spoon, spoon chile mixture over pork.
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