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Salt and Pepper Pork Chops


I was surprised when this recipe moved into the top ten, but the recipe apparently has cross-cultural appeal. It has slowly elbowed the competition out of the way and moved into the charmed circle. This is a classic Chinese dish and I hope you won't let the title put you off. The salty flavor comes from soy sauce and you can use a low-sodium variety if you are watching your salt intake. This is a quick and easy dish that I hope soon makes it to your table. I think your family will love these chops. There is nothing here not to like.

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Rate this recipe 4.6/5 (26 Votes)


  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 pounds boneless thin-cut pork loin chops
  • 2 tablespoons vegetable oil


Servings 4
Adapted from


Step 1

Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth.

Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.

Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan.


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