Salt and Pepper Pork Chops
An indulgent salt and pepper pork recipe from Gok Wan's Chinese recipe book. The pork chops are simply seasoned and served with red chilli and spring onions.
Introduction
Sometimes you deserve a little of what you fancy. When that time comes, look no further than this dish. A little naughty, but well worth the calories. Eat it with a green salad to realign your dietary karma!
Ingredients
| Groundnut oil, to shallow fry | |
| 3 tbsp | plain flour |
| 3 tbsp | cornflour |
| 1 tsp | salt |
| 1 tsp | ground white pepper |
| 2 | fresh red chillies, split lengthways |
| 4 | spring onions, sliced lengthways and then in half to make 4 long pieces |
| 4 cloves | of garlic, peeled and left whole |
| 2 | pork chops |
Essential kit
You will need a wok.
Method
Heat the oil in a wok or high-sided frying pan. You are aiming for a temperature of about 160°C/325°F. If you don’t have a heatproof thermometer, the oil is at the right temperature when a cube of bread takes 30 seconds to brown in the oil.
Mix together the flours, salt and pepper, then toss the prepared vegetables in the mixture.
Shake off any excess flour from the vegetables before carefully placing them in the oil to fry, then shallow fry for about 3 minutes. The vegetables are ready when they are just beginning to brown. Remove the cooked vegetables from the wok and place them on kitchen roll to drain the excess oil.
Pat the pork chops dry with a piece of kitchen roll before tossing them in the flour mix. Shake off the excess flour and place them carefully in the hot oil. Shallow fry the chops on each side for 3-5 minutes, although cooking times will vary according to the thickness of the chops. They should be ready when they’ve taken on a lovely even brown colour.
Remove the pork chops from the wok and place them on some kitchen roll to absorb any excess oil. Leave to rest for 2 minutes.
Top the pork chops with the mixed, fried vegetables and serve with pickled cucumber and salad as a light lunch, or add rice for a more substantial dinner.
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