Salt and Pepper Pork Chops

By Leite's Culinaria

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

Prep Time25mins
Cook Time15mins
Servings4

Instructions

In a medium bowl, toss together the scallions, cilantro, chile, vinegar, ginger, and 1/4 teaspoon salt.

In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 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.

In a 12-inch (30-cm) 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, 1 to 2 minutes more. 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.