Fried Pork Chops

Frying improves most things, and bone-in pork loin chops are no exception. This is one of those recipes I return to depending on the day, the mood, and how much structure I’m willing to tolerate.

Some days, I follow it precisely—seasoned, fried, and finished in the oven, shown here with shishito peppers and Napa cabbage stir-fry, plus a simple plate of linguine. Other days, I simplify entirely and let the pork chops stay in the pan longer with garlic, Korean peppers, salt, and red pepper flakes, skipping the marinade seasoning time and the oven. That version often shows up alongside strawberry salad, rice pilaf, and fried basil.

Which approach I take depends entirely on what else the day is asking of me.

While you can’t go wrong with the simplified version, the seasoned pork chops are worth the extra step. They develop a deeper, more insistent flavor—one that rewards a little patience before the pan ever gets hot.

INGREDIENTS
[serves 2 as a main course]

two eight-ounce bone-in pork loin chops, diagonally knifed

season and let it sit for at least one hour with…

one tablespoon of grapeseed oil

a half teaspoon of cayenne pepper

a half teaspoon of garlic powder

a half teaspoon of onion powder

a half teaspoon of chili oil

a quarter teaspoon of minced ginger

combine the below for seasoned oil…

one cup of canola oil

two garlic cloves, thinly sliced

one Serrano pepper, thinly sliced

one teaspoon of ginger, thinly sliced

one teaspoon of Sichuan peppercorn

Season the pork loin chops with the grapeseed oil, cayenne pepper, garlic powder, onion powder, chili oil, and minced ginger. Let them marinate for at least one hour in the refrigerator. Remove from the refrigerator 20 to 30 minutes before cooking.

In a small bowl, combine the canola oil, garlic, Serrano pepper, sliced ginger, and Sichuan peppercorn.

Heat a wok over high heat. Add the seasoned oil with the aromatics and allow it to heat until fragrant. Remove the sliced garlic to prevent burning. When the oil is hot, carefully place one pork chop at a time into the wok. Fry for two minutes on each side, until lightly golden, then transfer to the oven.

Place the pork chops on a baking sheet and into a preheated 400ºF oven. Cook for four to five minutes per side, until the internal temperature reaches about 140–145°F if chops are ~1 inch thick.

Remove from the oven and let the pork chops rest for three minutes before serving.

Enjoy.

_____

Browse my recipe box for easy, deeply satisfying meals:

Pancetta & Brussels Sprouts Risotto

Sweet & Spicy Chicken Drumsticks

Shrimp in Inferno

Korean Style Slow Cooked Beef Short Ribs, aka: Galbi Jjim

Homemade Teriyaki Sauce

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