Easy Kung Pao Pork Chops

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Jazz up your weeknight dinner with these Easy Kung Pao Pork Chops!! They’re super easy to make and full of flavors. It will be ready in 30 minutes or less.

Kung Pao Pork Chops Recipe

I’m all about making weeknight meals a little easier without giving up any flavors, but sometimes that is not an easy task, but these Kung Pao Pork Chops check all the boxes!

They are easy and quick to make and super delicious!

These are the most tender, flavorful, and succulent pork chops ever!! This recipe is spicy, sweet, and incredibly delicious. Plus, they’re an awesome and delicious alternative to the traditional grilled pork chops.

Drumroll, please…Meet my Easy Kung Pao Pork Chops!!

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Pork chops
• Vegetable oil (or other light taste cooking oil)
• Garlic
• Fresh ginger
• Dried red chilies
• Scallion
• Red bell pepper
• Roasted peanuts

For the Kung Pao Marinade/Sauce:

• Garlic
• Soy Sauce
• Sesame Oil
• Sugar
• Chinese Shaoxing Rice Wine
• Rice Vinegar
• Water
• Cornstarch

STEP BY STEP RECIPE PHOTO TUTORIAL

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1. Combine marinade/sauce ingredients in a small bowl.
2. Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
3. Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
4. Clean the skillet and heat the remaining 2 tablespoons of oil. Add garlic, ginger, and red chilies; cook, stirring constantly, for 1 minute, or until fragrant. Add the white part of scallions and red peppers, cook for 1 more minute.
5. Add the pork chops, the remaining sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Add the green part of scallions.
6. Serve and enjoy!

STORING & FREEZING INSTRUCTIONS

STORE: store leftovers in an airtight coiner in the refrigerator for up to 3 days. 

MORE RECIPES YOU’LL LOVE

• Slow Cooker Honey Balsamic Pork Loin
• Slow Cooker Beer Pork Chops
• Grilled Pork Chops with Peaches and Walnuts
• Skinny Oven Fried Pork Chops [KETO friendly]
• Slow Cooker Honey Garlic Pork Chops
• Instant Pot Hawaiian Pineapple Pork

Easy Kung Pao Pork Chops

Oriana Romero

Jazz up your weeknight dinner with these Easy Kung Pao Pork Chops!! They’re super easy to make and full of flavors. It will be ready in 30 minutes or less.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 6

Ingredients

  

1x2x3x

• 6 boneless pork chops ( about 1.5 lb – 500 g)
• 3 tablespoons vegetable oil (or other light taste cooking oil)
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and finely chopped
• 6 – 8 dried red chilies, deseeded (see notes)
• 4 scallion, cut into rings (white parts separated from green)
• 1 cup red bell pepper, chopped
• 1 cup roasted peanuts

Kung Pao Marinade/Sauce:

• 2 garlic clove, minced
• 5 tablespoons soy sauce (75 ml)
• 1 1/2 teaspoon sesame oil (22.5 ml)
• 1 tablespoon sugar (12 g)
• 2 tablespoons Chinese Shaoxing rice wine (30 ml) (see notes)
• 1/4 teaspoon rice vinegar (1.25 ml)
• 2 tablespoons water (30 ml)
• 1 tablespoon cornstarch (10 g)

Instructions

 

• Combine marinade/sauce ingredients in a small bowl.
• Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
• Remove pork chops for the marinade and discard the marinade.
• Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
• Add the remaining 2 tablespoons of oil to the same skillet. Add garlic, ginger, and red chilies; cook, constantly stirring, for 1 minute, or until fragrant. Add the white part of scallions and red peppers, cook for 1 more minute.
• Add the pork chops, the remaining sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Garnish with the green part of scallions.
• Serve immediately, with white rice, if desired.

Oriana’s Notes

 

STORE: store leftovers in an airtight coiner in the refrigerator for up to 3 days. 

 

RED CHILIES: I used Sichuan chilies. I didn’t want my dish to be very spicy, so I cut a small slit on each chili and removed most of the seeds.

 

I bought Chinese Shaoxing rice wine in an Asian market. It tastes much like dry sherry, which can be used as a substitute.

 

LOOKING FOR MORE PORK RECIPES?

• Slow Cooker Honey Balsamic Pork Loin
• Slow Cooker Beer Pork Chops
• Grilled Pork Chops with Peaches and Walnuts
• Skinny Oven Fried Pork Chops [KETO friendly]
• Slow Cooker Honey Garlic Pork Chops
• Instant Pot Hawaiian Pineapple Pork

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

 

Recipe adapted from Rasa Malaysia

Nutrition

Calories: 462kcalCarbohydrates: 12gProtein: 38gFat: 29gSaturated Fat: 11gCholesterol: 90mgSodium: 1011mgPotassium: 804mgFiber: 3gSugar: 4gVitamin A: 990IUVitamin C: 34mgCalcium: 48mgIron: 2mg

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Course dinner

Cuisine Asian

Calories 462

Keyword dinner easy Kung Pao pork spicy takeout

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Originally posted in April 2016, photos replaced on July 2021, and post content edited to add more helpful information, no change to the recipe.