Salt & Pepper Pork Chops w/ Spicy Scallions

Name: Salt & Pepper Pork Chops w/ Spicy Scallions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, American
Ingredients: 1 bunch scallions, thinly sliced; 1 cup lightly packed fresh cilantro, roughly chopped; 1 Fresno or jalapeño chili, stemmed, seeded and minced; 2 tablespoons unseasoned rice vinegar; 1 tablespoon finely grated fresh ginger; Kosher salt and ground black pepper; 3 tablespoons cornstarch; 1 tablespoon sichuan peppercorns, finely ground; 1/2 - 1 teaspoon cayenne pepper; 1/2 teaspoon Chinese five-spice powder; 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry; 1/3 cup grapeseed or other neutral oil

3 steps

Prep:10minCook:20min

Updated at: Wed, 16 Aug 2023 23:54:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories468.9 kcal (23%)

Total Fat30.7 g (44%)

Carbs8.7 g (3%)

Sugars1.5 g (2%)

Protein38.1 g (76%)

Sodium296.5 mg (15%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchscallions

thinly sliced

1 cupfresh cilantro

lightly packed, roughly chopped

1Fresno chili

or jalapeño, stemmed, seeded and minced

2 tablespoonsunseasoned rice vinegar

1 tablespoonfresh ginger

finely grated

kosher salt

ground black pepper

3 tablespoonscornstarch

1 tablespoonsichuan peppercorns

finely ground

½ teaspooncayenne pepper

½ teaspoonchinese five-spice powder

8pork loin chops

boneless, thin-cut, 1/4 to 1/2 inch thick, patted dry

⅓ cupgrapeseed oil

or other neutral

Instructions

Step 1

In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.

Step 3

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.