Salt and Pepper Pork Chops
Yea, it's pretty easy to make but you have to buy the right kind of pork chop. The kind of pork chop you eat at a Chinese restaurant may not be available at your local grocers.
Anyhow, if you want the recipe it's below using loin chops:
4 regular thin loin chops
6 cups Peanut or any frying oil
2 Tbs shaoxing wine or rice wine
1 Tbs soy sauce
pinch white pepper
few drops of sesame oil
optional: meat tenderizer
Dry Batter Mix
1 cup of cornstarch
¼ cup of flour
pinch msg if you want to be authentic
1/2 tsp white pepper
The final touch
2 green onions chopped
1 jalapeno pepper sliced
1 clove of garlic chopped
salt and pepper to taste
De-bone the pork chop to cut frying time. Butterfly the pork chop in halves. Lightly pound the butterfly chop with the back of the knife or a meat mallet. Score the chop with your knife couple of times to tenderize the meat or use natural meat tenderizer along with the marinade ingredients. Marinade the meat for 10 20 minutes. Note: If you use meat tenderizer marinade the meat for no longer than 15 min.
Heat your wok or electric fryer to 375 degrees.
Place the marinade chop one by one into the dry batter. Make sure it is well coated and pat off any excess dry batter.
Deep fry for 3-5 minutes depending on the thickness of your chop may need to fry more or less time. Make sure the oil temp. does not go below 350 degrees.
Place fried chops on a paper towel to drain off excess oil. Continue to fry the rest of the chops.
After the chops are all fried, keep 2 Tbs of the oil in the wok or pan. Put the final touch (except salt and white pepper) in the wok and fry until pungent, put back the fried chops and stir-fry for 30 seconds or until the chops are heated. Sprinkle salt and white pepper and enjoy.
I've been searching for this recipe for awhile now, and I finally came across yours. I will be trying it tonight.
Just an fyi...in the chinese grocery stores there's a seasoning called Pepper Salt, and from what I understand this is what the chinese chefs use for this recipe.
Thanks for posting your recipe.