Salt and Scallion Pan-Fried Pork Chop
I just have to share this amazing Salt and Scallion Pan-Fried Pork Chop recipe with you. It’s one of my absolute favorites to make at home. With a crispy golden exterior, juicy pork inside, and the fragrant salt-scallion sauce, it’s a dish you’ll crave over and over. Trust me, it’s simple and so satisfying!
Why You‘ll Love This Recipe
I love making this Salt and Scallion Pan-Fried Pork Chop because it’s incredibly easy to prepare and requires just one pan. The combination of juicy, tender pork and crispy, fragrant seasoning makes it a dish that feels like a gourmet meal, yet it’s perfect for a quick weeknight dinner. The salt-scallion sauce adds the perfect depth of flavor, balancing savory and fresh notes. Plus, you can make it with everyday ingredients and minimal effort!
Ingredients:
Main Ingredients:
- 300g pork shoulder butt (Choose with a small amount of fat for more tenderness and fragrance)
- 1 tbsp cooking oil (for frying)
Marinade Ingredients:
- 3-4 slices ginger (to remove odor and add fragrance, or cut into julienne strips for better absorption)
- A pinch white pepper powder (about 0.5g, to enhance freshness without overpowering)
- 1g salt (adjust based on the amount of meat)
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp cornstarch
- 1 egg (room temperature, helps the starch adhere better)
Salt-Scallion Sauce:
- 30g chopped scallions (use both white and green parts of fresh small scallions for a stronger fragrance)
- 10g minced garlic (about 2-3 cloves, minced for deeper flavor)
- A pinch crushed black pepper (about 0.3g, to add aromatic heat)
- 1 tbsp white sesame seeds
- 2 tbsp sesame oil
Instructions:
Step 1: Prepare the Pork Chops
Start by cleaning the pork and drying it with kitchen paper. This helps avoid excess water when marinating. Place the pork in a large bowl and use a bamboo skewer to poke holes evenly on both sides (about 1-2 holes per square cm, 0.5 cm deep) to help the marinade soak in.
Step 2: Marinate the Pork
Layer the ginger slices on top of the pork, then add the white pepper powder, salt, light soy sauce, and oyster sauce. Follow with cornstarch and crack the egg into the mix. Gently rub it with your hands (be careful not to overdo it, as this can toughen the meat). Cover with plastic wrap and refrigerate for 20 minutes. If short on time, you can marinate at room temperature for 30 minutes, but refrigerating will give better results.
Step 3: Make the Salt-Scallion Sauce
In a small bowl, combine the chopped scallions, minced garlic, black pepper, white sesame seeds, and sesame oil. Stir well to combine.
Step 4: Fry the Pork Chops
Heat a flat-bottomed pan on medium-low heat and add the cooking oil. When the oil is slightly heated, add the marinated pork chops, making sure they don’t overlap. Fry on medium-low heat for about 3-4 minutes until one side is golden and crispy. You can test it by gently moving the pork around; if it slides easily, it’s ready to flip. Turn over and fry the other side for about 3 minutes. Adjust the time depending on the thickness of the pork, ensuring it’s cooked through but not dry. Use scissors to cut the cooked pork into small 3 cm squares.
Step 5: Stir-Fry with Sauce
Add the prepared salt-scallion sauce to the pan with the pork pieces. Stir-fry on medium-low heat for 3 minutes, making sure the pork is evenly coated with the sauce. Press gently on the pork to help the sauce soak into the meat. If the sauce gets too thick, add a couple of drops of water. Stir until the sauce is absorbed and slightly reduced, then turn off the heat.
Frequently Asked Questions
Can I use other cuts of pork?
Yes! While pork shoulder butt is ideal for tenderness, you can use other cuts like tenderloin or boneless pork chops. Just adjust the cooking time based on the thickness.
Can I make the sauce ahead of time?
Definitely! You can prepare the salt-scallion sauce ahead of time and store it in an airtight container in the fridge for a few days.
What can I serve this with?
This dish goes wonderfully with steamed rice, stir-fried vegetables, or even a simple salad. The salt-scallion sauce adds a rich flavor to whatever you pair it with.
Juicy, Crispy Pork Chops with Homemade Salt-Scallion Sauce
Ingredients
Main Ingredients:
- 300 g Meihua pork Choose with a small amount of fat for more tenderness and fragrance
- 1 tbsp cooking oil for frying
Marinade Ingredients:
- 3-4 slices ginger to remove odor and add fragrance, or cut into julienne strips for better absorption
- A pinch white pepper powder about 0.5g, to enhance freshness without overpowering
- 1 g salt adjust based on the amount of meat
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp cornstarch
- 1 egg room temperature, helps the starch adhere better
Salt-Scallion Sauce:
- 30 g chopped scallions use both white and green parts of fresh small scallions for a stronger fragrance
- 10 g minced garlic about 2-3 cloves, minced for deeper flavor
- A pinch crushed black pepper about 0.3g, to add aromatic heat
- 1 tbsp white sesame seeds
- 2 tbsp sesame oil
Instructions
Step 1: Prepare the Pork Chops
- Start by cleaning the pork and drying it with kitchen paper. This helps avoid excess water when marinating. Place the pork in a large bowl and use a bamboo skewer to poke holes evenly on both sides (about 1-2 holes per square cm, 0.5 cm deep) to help the marinade soak in.
Step 2: Marinate the Pork
- Layer the ginger slices on top of the pork, then add the white pepper powder, salt, light soy sauce, and oyster sauce. Follow with cornstarch and crack the egg into the mix. Gently rub it with your hands (be careful not to overdo it, as this can toughen the meat). Cover with plastic wrap and refrigerate for 20 minutes. If short on time, you can marinate at room temperature for 30 minutes, but refrigerating will give better results.
Step 3: Make the Salt-Scallion Sauce
- In a small bowl, combine the chopped scallions, minced garlic, black pepper, white sesame seeds, and sesame oil. Stir well to combine.
Step 4: Fry the Pork Chops
- Heat a flat-bottomed pan on medium-low heat and add the cooking oil. When the oil is slightly heated, add the marinated pork chops, making sure they don't overlap. Fry on medium-low heat for about 3-4 minutes until one side is golden and crispy. You can test it by gently moving the pork around; if it slides easily, it's ready to flip. Turn over and fry the other side for about 3 minutes. Adjust the time depending on the thickness of the pork, ensuring it's cooked through but not dry. Use scissors to cut the cooked pork into small 3 cm squares.
Step 5: Stir-Fry with Sauce
- Add the prepared salt-scallion sauce to the pan with the pork pieces. Stir-fry on medium-low heat for 3 minutes, making sure the pork is evenly coated with the sauce. Press gently on the pork to help the sauce soak into the meat. If the sauce gets too thick, add a couple of drops of water. Stir until the sauce is absorbed and slightly reduced, then turn off the heat.
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