Can I use bone-in pork chops for this recipe?

While bone-in pork chops can be delicious, we strongly recommend sticking to boneless loin chops or cutlets for this particular recipe. Aim for chops that are 1/2- to 3/4-inch thick. This ensures they will cook quickly and evenly, allowing the pan-searing method to create that perfect crispy exterior without overcooking the interior. Bone-in chops, due to their varying thickness and bone proximity, can cook unevenly and may require adjustments to the cooking time and technique.

What exactly is five-spice powder?

Five-spice powder is a traditional Chinese spice blend renowned for its aromatic and complex flavor profile. It typically consists of five key ingredients, though variations exist. The four most common components are cinnamon (or cassia), fennel seeds, star anise, and cloves. The fifth spice often varies but is commonly Sichuan (Szechuan) peppercorns, which contribute a unique tingling sensation, or sand ginger for an earthy warmth. This blend adds a deep, savory, and slightly sweet undertone to many Asian dishes, making it a versatile and essential pantry staple for this cuisine.

What are the best accompaniments for these pork chops?

These easy pan-fried pork chops are incredibly versatile and pair wonderfully with a variety of sides. For a traditional and balanced meal, serve them with plain steamed jasmine rice to soak up all the delicious flavors. A crisp and refreshing side, such as a Japanese cucumber salad or a simple stir-fried green vegetable like bok choy or broccoli, would complement the rich and spicy notes of the pork beautifully. For a heartier option, consider serving them alongside a light noodle dish or a savory vegetable fried rice.

Ingredients

• 1 bunch scallions, thinly sliced
• 1 cup lightly packed fresh cilantro, roughly chopped
• 1 Fresno or jalapeño chile, stemmed, seeded, and minced
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon finely grated fresh ginger
• 1 1/4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper
• 3 tablespoons cornstarch
• 1 tablespoon Sichuan peppercorns, finely ground
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon five-spice powder
• 8 boneless, thin-cut pork loin chops/cutlets (1/4 to 1/2 inch or 6 to 12 mm thick), patted dry
• 1/3 cup grapeseed or other mild vegetable oil

Instructions

1. In a medium bowl, combine the thinly sliced scallions, chopped cilantro, minced chile, rice vinegar, grated ginger, and 1/4 teaspoon of kosher salt. Toss gently to combine all ingredients, then set aside to allow the flavors to meld.
2. In a wide, shallow dish (such as a pie plate or a large dinner plate with a rim), thoroughly mix together the cornstarch, finely ground Sichuan pepper, cayenne pepper (adjusting to your preferred spice level), five-spice powder, freshly ground black pepper, and the remaining 1 teaspoon of kosher salt. Ensure all spices are evenly distributed.
3. Dredge each pork cutlet in the prepared cornstarch mixture. Turn the cutlets to coat both sides completely, pressing gently so the spice mixture adheres well to the meat. Transfer the coated cutlets to a large clean plate, stacking or shingling them as needed.
4. Heat the grapeseed or other mild vegetable oil in a 12-inch (30-cm) nonstick skillet over medium-high heat until it just begins to shimmer and barely smoke. Carefully add half of the coated pork cutlets to the hot skillet, ensuring not to overcrowd the pan. Cook until the bottoms are nicely browned and crispy, typically 2 to 3 minutes. Using tongs, flip the cutlets and continue to cook for another 1 to 2 minutes, or until the second sides are golden brown and cooked through. Transfer the cooked pork chops to a platter and tent loosely with foil to keep warm. Repeat the process with the remaining cutlets, using any oil left in the skillet.
5. Once all the pork chops are cooked, spoon the prepared scallion-cilantro mixture generously over the hot chops. Serve immediately with your chosen accompaniments, such as steamed jasmine rice.

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Nutrition Information

Nutrition information is automatically calculated and should be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.

Our team of dedicated recipe testers rigorously puts each dish through its paces, ensuring that every recipe delivers on its promise of flavor and ease. Here’s what they had to say about these Salt and Pepper Pork Chops:

Yvonne Zampitella

“These pan-seared salt and pepper pork chops were truly delightful. They achieved a perfect crispiness and were bursting with flavor, while the spicy scallion topping added a wonderfully refreshing bite. I especially loved the versatility of the spicy scallion mixture; I can envision it as a fantastic addition to almost any roasted or grilled meat or poultry. Initially, I expected the pork chops themselves to be intensely spicy, so I opted for only half the cayenne. Next time, I’ll definitely be adding more to fully embrace the heat! This meal came together incredibly quickly and exceeded expectations, proving to be much more than the sum of its parts. My family, including my spice-loving husband and my spice-averse college student, were all very pleased.”

Elizabeth Thompson

“I was so excited to dive into this pork chops recipe, especially given my love for all things Sichuan. Cooking with Sichuan ingredients can be quite nuanced, so I was eager to try this Cantonese-inspired method. Overall, it was an incredibly easy and fast recipe – making it an excellent choice for a quick weeknight dinner that feels far from boring. The Sichuan pepper in the pork coating was perfectly balanced, delivering that characteristic tongue-tingling numbing effect without ever becoming overwhelming. The spicy scallion garnish was the ideal accompaniment: zingy, cool, and incredibly fresh, rounding out the flavors beautifully. My only observation was that the seasoned cornstarch coating wasn’t quite enough to fully cover all the pork chops evenly. I plan to double the coating recipe next time to ensure every chop gets that promised crunchy, pan-fried consistency.”

Liz L.

“These Sichuan salt and pepper pork chops were absolutely FANTASTIC! The scallion mixture delivered a wonderful punch and spice, which harmonized perfectly with the warm, aromatic notes of the five-spice powder in the coating. The cornstarch proved to be an excellent choice for dredging, allowing the chops to develop a stunningly brown and deliciously crispy exterior. Prepare your taste buds for a truly memorable culinary experience – this dish is definitely a ‘wow’ factor!”

Aryn Snell

“I loved this dish so much that I ended up making it twice! While my chops didn’t quite achieve the exact crispiness depicted in the picture, that didn’t diminish the incredible flavor in the slightest. The pork itself offered a perfect balance of spice, which I appreciated, as it allowed me to customize the overall spiciness level by adding more or less of the scallion-cilantro mixture on top. It was incredibly easy to prepare, making it a fantastic option for any night. I served it alongside my spicy Korean cucumber salad and a side of steamed rice, and it was a match made in heaven. This pork dish has definitely earned a permanent spot in our rotation of easy Asian recipes.”

Kim Graham

“As someone constantly seeking delicious dinner ideas that don’t demand excessive time or effort, especially after a long workday, this recipe was a revelation. While I genuinely enjoy cooking, I often lack the energy for time-consuming preparations. These salt and pepper pork chops hit all the right notes: some effort is involved, but it’s minimal, and the reward is an abundance of fantastic flavor. The dredging mixture delivers a satisfying kick from the Sichuan, cayenne, and black pepper, complemented by the aromatic five-spice powder. However, the element that truly elevated this dish and left me craving the leftovers was the scallion mixture. Honestly, as much as I adored the pork chops, I would happily eat the scallion mixture by itself over rice! I also appreciated that there was plenty of it to accompany each pork chop. This recipe is undoubtedly worth repeating.”