Salt and Pepper Pork Chops with Spicy Scallions

Hozzávalók

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

Útmutatók

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.

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.