If you’re tired of the same ol’ pork chops and craving something bold, saucy, and full of flavor—this one’s for you! My Easy Kung Pao Pork Chops are spicy, sweet, tender, and downright irresistible. Best part? They come together in 30 minutes or less!
Oriana’s Thoughts On The Recipe
Drumroll, please…Meet my Easy Kung Pao Pork Chops!! These are not your average pork chops—they’re juicy, perfectly cooked, and smothered in a bold, saucy blend that brings just the right kick. This dish is the perfect way to shake up your dinner routine with minimal effort and maximum flavor.
What I Love About This Recipe
Bone in vs. Boneless Pork Chops
Bone-in and boneless pork chops are two common cuts of pork that offer different characteristics and cooking experiences.
Bone-in pork chops tend to have a slightly richer flavor compared to boneless ones. This is because the bone can impart some additional flavor during cooking. Boneless pork chops are easier to eat since there is no bone to navigate around. They are also cooked faster and more evenly than bone-in chops, making them a good choice for quick meals.
Ultimately, the choice between bone-in and boneless pork chops depends on your personal preference and the specific dish you plan to prepare. If you’re looking for more flavor and don’t mind a little extra cooking time, bone-in chops may be the way to go. However, if you value convenience and quick cooking, boneless chops might be your preferred option.
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: You can use boneless or bone-in. However, try to buy pork chops with a lot of fat.
- Vegetable oil (or other light taste cooking oil)
- Garlic
- Fresh ginger
- Dried 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.
- Scallion
- Red bell pepper
- Roasted peanuts
For the Kung Pao Marinade/Sauce:
- Garlic
- Soy Sauce
- Sesame Oil
- Sugar
- Chinese Shaoxing Rice Wine: I bought Chinese Shaoxing rice wine in an Asian market. It tastes much like dry sherry, which can be used as a substitute.
- Rice Vinegar
- Water
- Cornstarch
Food Allergy Swaps
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos. Instead of store-bought vegetable oil (which may be soybean-based), use avocado oil, sunflower oil, or olive oil.
- Sesame-Free: Instead of sesame oil, use toasted sunflower oil or omit entirely for a milder flavor.
- Peanut-Free: Instead of roasted peanuts, use roasted sunflower seeds, pumpkin seeds (pepitas), or omit if needed.
- Gluten-Free: Instead of soy sauce and Shaoxing rice wine (which may contain gluten), use gluten-free tamari or coconut aminos, and dry sherry or mirin labeled gluten-free.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch.
Process Overview: How to Make Kung Pao Pork Chops Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Sauce
Combine marinade/sauce ingredients in a small bowl.
- Marinade
Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
- Saute the Pork Chops
Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops for 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.
- Saute the Veggies
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 the scallions and red peppers, and cook for 1 more minute.
- Return the Pork Chops to the Skillet
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 the scallions.
Tips To Cook Pork Chops
Select the Right Pork Chops. Choose fresh pork chops with a pinkish-red color and some marbling for juiciness. Avoid chops that appear overly pale or dry.
Bring the Pork Chops to Room Temperature. Allow the pork chops to sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
Don’t Overcook. Pork chops can quickly become dry if overcooked. Use a meat thermometer to monitor the internal temperature. Pork is safe to eat when it reaches an internal temperature of 145°F (63°C). Remove them from heat a few degrees below this temperature, as they will continue to cook after being removed from heat.
Pay Attention to Thickness. Thicker pork chops will take longer to cook than thinner ones. Adjust your cooking time accordingly to avoid overcooking or undercooking.
Rest the Chops. Allow the cooked pork chops to rest for a few minutes before cutting into them. This allows the juices to be redistributed, ensuring a juicy, tender result.
Storing & Freezing Instructions
Store: Store leftovers in an airtight coiner in the refrigerator for up to 3 days.
Freeze: They will keep for one month in the freezer. To reheat, simply thaw and reheat in the microwave or over the stovetop in a skillet. They may dry out some, so be sure to slather in plenty of the sauce or chicken stock.
Frequently Asked Questions
The key to juicy pork chops is not overcooking them. Use a meat thermometer to monitor the internal temperature. Pork is safe to eat at 145°F (63°C). Remove the chops from the heat when they reach 140-142°F (60-61°C) because they will continue to cook as they rest. Also, consider briging the pork chops for 30 minutes to 2 hours before cooking. To make a basic brine, dissolve 1/4 cup of salt and 1/4 cup of sugar in 4 cups of water, then submerge the chops. Brining helps retain moisture and flavor in the meat. Rinse and pat dry before cooking if you brine.
The u0022Kung Paou0022 is a Chinese style of cooking known for its use of bold and spicy flavors, typically featuring ingredients like chili peppers, Sichuan peppercorns, garlic, ginger, and peanuts.
Yes, it is! u0022Kung Paou0022 is a dish that includes a spicy and flavorful combination of ingredients. Kung Pao Chicken, one of the most famous dishes prepared in this style, consists of diced chicken, peanuts, and chili peppers stir-fried together in a flavorful sauce. It’s a popular dish both in China and in Chinese restaurants worldwide, known for its combination of spicy, savory, and slightly sweet flavors.
You can omit the chili peppers. That way, you can enjoy a flavorful Kung Pao-style dish without the heat.
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- Grilled Pork Chops with Peaches and Walnuts
- Skinny Oven Fried Pork Chops [KETO friendly]
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Recipe Card
Easy Kung Pao Pork Chops
Equipment
Ingredients
- 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 (75 ml) soy sauce
- 1 1/2 teaspoon (22.5 ml) sesame oil
- 1 tablespoon (12 g) sugar
- 2 tablespoons (30 ml) Chinese Shaoxing rice wine (see notes)
- 1/4 teaspoon (1.25 ml) rice vinegar
- 2 tablespoons (30 ml) water
- 1 tablespoon (10 g) cornstarch
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 and reach 140-142°F (60-61°C) internal temperature, about 2 minutes. Garnish with the green part of scallions.TIP: Thicker pork chops will take longer to cook than thinner ones. Adjust your cooking time accordingly to avoid overcooking or undercooking.
- Serve immediately, with white rice, if desired.
- Soy-Free: Instead of soy sauce, use coconut aminos, tamari (gluten-free), or liquid aminos. Instead of store-bought vegetable oil (which may be soybean-based), use avocado oil, sunflower oil, or olive oil.
- Sesame-Free: Instead of sesame oil, use toasted sunflower oil or omit entirely for a milder flavor.
- Peanut-Free: Instead of roasted peanuts, use roasted sunflower seeds, pumpkin seeds (pepitas), or omit if needed.
- Gluten-Free: Instead of soy sauce and Shaoxing rice wine (which may contain gluten), use gluten-free tamari or coconut aminos, and dry sherry or mirin labeled gluten-free.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch.
- Select the Right Pork Chops. Choose fresh pork chops with a pinkish-red color and some marbling for juiciness. Avoid chops that appear overly pale or dry.
- Bring the Pork Chops to Room Temperature. Allow the pork chops to sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
- Don’t Overcook. Pork chops can quickly become dry if overcooked. Use a meat thermometer to monitor the internal temperature. Pork is safe to eat when it reaches an internal temperature of 145°F (63°C). Remove them from heat a few degrees below this temperature, as they will continue to cook after being removed from heat.
- Pay Attention to Thickness. Thicker pork chops will take longer to cook than thinner ones. Adjust your cooking time accordingly to avoid overcooking or undercooking.
- Rest the Chops. Allow the cooked pork chops to rest for a few minutes before cutting into them. This allows the juices to be redistributed, ensuring a juicy, tender result.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was originally published in April 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in March 2025 to make it as helpful as possible!
Amazing recipe. Thank you
Hello Fred! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
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
Hello Jeena! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This is looking so delicious and yummy pork recipe. I really love it. I will surely try this and share my experience with you. thank you for sharing this such a great post.
Hello Elica! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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!!
This looks delicious and so colourful! Can’t wait to try making this.
Thanks Lucy!! Please let me know how you like the recipe.
They look so flavorful. I should eat pork chops more, thanks for sharing
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!!