Salt and Pepper Pork Cutlets

Main Course

Recipe courtesy of Milk Street: The World in a Skillet

Serves 4

  • 1 bunch scallions, thinly sliced
  • 1 cup lightly packed fresh cilantro, roughly chopped
  • 1 Fresno or jalapeño chili, stemmed, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • Kosher salt and ground
  • black pepper
  • 3 tablespoons cornstarch
  • 1 tablespoon Sichuan peppercorns, finely ground
  • ½ to 1 teaspoon cayenne pepper
  • ½ teaspoon Chinese five-spice powder
  • 8 boneless (about 1 ½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry
  • ⅓ cup grapeseed or other neutral oil

Salt and Pepper Pork Chops

Click image to enlarge



In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed.

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remain­ing in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.


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