Salt and Pepper Pork Chops

Ingredients:

500 grams pork loin or tenderloin (choose cuts with some fat for extra flavor and juiciness)
1 teaspoon salt
1 teaspoon black peppercorns
1 tablespoon Shaoxing wine or cooking wine
2 tablespoons cornstarch
2 tablespoons cornstarch
Oil for deep frying
1 green bell pepper (optional)
1 red bell pepper (optional)
1 scallion, chopped
3 cloves garlic, minced

Instructions:

1. Prepare the ingredients: Wash and pat dry the pork chops. Use the back of a knife to pound the pork chops to an even thickness of about 1 cm (0.4 inches).
   Wash and dice the green and red bell peppers. Chop the scallion and mince the garlic.
2. Marinate the pork chops: In a bowl, combine the pork chops with salt, black pepper, Shaoxing wine, cornstarch, and cornflour. Mix well and marinate for at least 30 minutes to allow the flavors to penetrate.
3. Fry the pork chops: Heat enough oil in a deep fryer or wok to 180°C (350°F).
   Carefully lower the marinated pork chops into the hot oil and fry until golden brown and crispy on all sides.
   Remove the fried pork chops from the oil and drain on a wire rack or paper towels.
4. Prepare the salt and pepper mixture: In a small bowl, combine salt, black pepper, and Sichuan peppercorns (optional) to taste. Mix well.
5. Assemble and serve: Cut the fried pork chops into bite-sized pieces and arrange them on a serving plate.
   Sprinkle generously with the salt and pepper mixture.
   Garnish with chopped scallions and minced garlic.
   Serve immediately and enjoy!

Cooking Tips:

The longer you marinate the pork chops, the more flavorful they will be.
When frying the pork chops, make sure the oil temperature is correct. If the oil is too low, the pork chops will stick to the pan. If the oil is too hot, the pork chops will burn. The ideal oil temperature is when a chopstick inserted into the oil produces small bubbles.
You can add other vegetables to the dish, such as onions or ginger.
If you don’t have a deep fryer, you can also pan-fry the pork chops.

Additional Notes:

The choice of pork cut is important for this dish. Pork loin or tenderloin with some fat will yield tender and juicy pork chops.
Marinating the pork chops not only enhances the flavor but also tenderizes the meat. You can add a pinch of five-spice powder or thirteen-spice powder to the marinade for extra depth of flavor.
Controlling the oil temperature is crucial for achieving perfectly fried pork chops. Too low a temperature will cause sticking, while too high a temperature will lead to burning. The correct oil temperature is when a chopstick inserted into the oil produces small bubbles.
The salt and pepper mixture is the soul of this dish, so get the proportions right. Salt and black pepper are essential, and you can adjust the amount of Sichuan peppercorns to your liking.

I hope these instructions and tips help you create delicious and flavorful Salt and Pepper Pork Chops!