Easy Kung Pao Pork Chops
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.
Servings 6 servings
Calories 462kcal
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
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.
Notes
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.
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.
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.
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.
Nutrition
Calories: 462kcal | Carbohydrates: 12g | Protein: 38g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 1011mg | Potassium: 804mg | Fiber: 3g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 2mg