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!!
What do you need to make Kung Pao Pork Chops?
I love pork chops because can be prepared in a number of unique ways. Smithfield All Natural Pork Chops are naturally tender and juicy without added steroids, hormones or artificial ingredients. They are proudly raised in the USA by Smithfield farm families. Plus, pork meat, in my opinion, is pretty much budget-friendly. WIN WIN WIN.
Yes, you can whip these up tonight!
You’ll need:
- 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
How to make Kung Pao Pork Chops
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
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
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.
- 6 boneless pork chops
- 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
- 2 garlic clove, minced
- 5 tablespoons soy sauce
- 1 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 2 tablespoons Chinese Shaoxing rice wine (see notes)
- 1/4 teaspoon rice vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
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 marimade 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.
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 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. Add the green part of scallions.
Serve immediately, with white rice, if desired.
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
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- Measuring Cups and Spoons Set
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- Measuring Cup Set
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- 7-Inch Knife
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- Bamboo Cutting Boards
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Originally posted April 2016, photos replaced in September 2019 and post content edited to add more helpful information, no change to the recipe.
This looks delish, I love mixing it up with the pork chops and can’t wait to try it.
Hello Whitney! These are delicious. Hope you love as much as we do. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just came into my mind that I still have some chop pork left, and this is a just right recipe for me!! Will try it tomorrow
I hope you enjoy the recipe, Chris!!
They look so flavorful. I should eat pork chops more, thanks for sharing
This looks delicious and so colourful! Can’t wait to try making this.
Thanks Lucy!! Please let me know how you like the recipe.
This sounds amazing! I love how colorful this meal is…and better yet, I love how easy it is to make. Thanks for sharing! #client
Thanks David!!
Totally my cup of Coffee! This Looks devine! I hope it will be as food as it looks when I make it myself haha 🙂
Sure will!! Let me know how you like it ?
Kung Pao is one of my most favorite flavors ever!! That spice and peanut combo is just the best.
Agree!! Thanks for stopping by, Sophia.
I am crazy about Kung Pao! This looks fantastic! What beautiful photos!
Thanks Beth!!?
So much yum! I love boneless pork chops and how quickly they cook up. This looks fabulous.
Me too, Jamie. Plus, they’re so flavorful. Thanks for stopping by and commenting ?
This is, hands down, my fave Chinese dish!! Thanks sooo much for sharing this recipe!
Thanks YOU, Bobbi!!