Give salt-and-pepper pork chops a crunchy coating without the deep frying

By Christopher Kimball Milk Street The salt-and-pepper medication is a Cantonese technique applied to meat seafood and tofu The protein typically is deep-fried But the cooks at Christopher Kimball s Milk Street instead opt to pan-fry pork that they first dust in cornstarch that s seasoned generously with Sichuan pepper black pepper and cayenne In a classic salt-and-pepper dish chilies and garlic are expeditiously fried and tossed with the cooked protein for big bold in-your-face flavors Here however the pork is finished with a fresh punchy uncooked mix of sliced scallions chopped cilantro minced chilies rice vinegar and grated ginger The salt-and-pepper medicine is a Cantonese technique that can be applied to give almost any meat seafood or tofu a crunchy exterior and tongue-tingling flavor The protein typically is deep-fried but in this recipe from our cookbook Milk Street The All-Purpose Cookbook for Every Day of the Year we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper black pepper and cayenne The starch granules swell when they come in contact with moisture distributed by the pork as it cooks as the water evaporates the starch settles into a rigid locked arrangement creating a crunchy coating In a classic salt-and-pepper dish chilies and garlic are hastily fried and tossed with the cooked protein for big bold in-your-face flavors We however finish the pork with a fresh punchy uncooked mix of sliced scallions chopped cilantro minced chilies rice vinegar and grated ginger The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder Don t use thick-cut or bone-in pork chops for this recipe Look for boneless pork loin chops that are to inch thick They sometimes are called pork cutlets Serve with steamed jasmine rice Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish minutes Servings Ingredients bunch scallions thinly sliced cup lightly packed fresh cilantro roughly chopped Fresno or jalape o chili stemmed seeded and minced tablespoons unseasoned rice vinegar tablespoon finely grated fresh ginger Kosher salt and ground black pepper tablespoons cornstarch tablespoon Sichuan peppercorns finely ground to teaspoon cayenne pepper teaspoon Chinese five-spice powder boneless about pounds thin-cut pork loin chops cutlets to inch thick patted dry cup grapeseed or other neutral oil Directions In a medium bowl toss together the scallions cilantro chili vinegar ginger and teaspoon salt set aside In a wide shallow dish mix together the cornstarch Sichuan pepper cayenne pepper five-spice teaspoons black pepper and 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 -inch nonstick skillet over medium-high heat the oil until barely smoking Add half of the cutlets and cook until browned on the bottoms to minutes Using tongs flip the cutlets and cook until golden brown on the second sides about 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 For more recipes go to Christopher Kimball s Milk Street at milkstreet com ap