Recipe Background
Do you think these really are The Best Kung Pao Pork Chops?! Well, you're just going to have to try them for yourself to know for sure. But we're pretty confident that just you knowing that these tender, juicy slabs of pork are slathered in a sweet, tangy, and rich sauce will convince you that these bad boys are at least in the Top 5 of pork chop greatness. You must also know that they are extremely easy to make and are ready in less than 30 minutes... cooking and marinating time included! No more dreaming about those red and white take-out boxes, because The Best Kung Pao Pork Chops are about to take over!
Do you think these really are The Best Kung Pao Pork Chops?! Well, you're just going to have to try them for yourself to know for sure. But we're pretty confident that just you knowing that these tender, juicy slabs of pork are slathered in a sweet, tangy, and rich sauce will convince you that these bad boys are at least in the Top 5 of pork chop greatness. You must also know that they are extremely easy to make and are ready in less than 30 minutes... cooking and marinating time included! No more dreaming about those red and white take-out boxes, because The Best Kung Pao Pork Chops are about to take over!
Ingredients
For the pork chops:
- 6 pork chops boneless
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon fresh ginger peeled and finely chopped
- 6 dried red chilies seeds removed
- 4 scallions sliced, white and green parts separated
- 1 cup red bell pepper chopped
- 1 cup roasted peanuts
For the Kung Pao marinade:
- 2 cloves garlic minced
- 5 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 tablespoon sugar
- 2 tablespoons Chinese Shaoxing rice wine
- 1/4 teaspoon rice vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
Directions
- Place the pork chops in a large, resealable plastic bag.
- In a bowl, combine 2 cloves of the minced garlic, the soy sauce, the sesame oil, the sugar, the rice wine, the rice vinegar, the water, and the cornstarch.
- Add 1/2 of the marinade to the pork chops and reserve the rest for later.
- Let the pork chops marinate at room temperature for 20 minutes.
- Transfer pork chops from the bag and discard the marinade.
- In a large skillet over high heat, heat 1 tablespoon of the vegetable oil.
- Add the pork chops to the oil and cook, about 2-3 minutes on one side.
- Flip the pork chops and cook until they are golden-brown on the other side and reach an internal temperature of 145 degrees F, about 1-2 minutes.
- Transfer the pork chops from the skillet.
- Add the remaining oil to the same skillet.
- Add the remaining garlic, the ginger, and the red chilies to the oil and cook, stirring constantly, until fragrant, about 1 minute.
- Add the sliced white scallions and the red peppers to the garlic mixture and cook for 1 minute.
- Add the pork chops, the reserved marinade, and the peanuts to the garlic mixture and cook until the pork chops are fully coated with the sauce, about 2 minutes.
- Serve the pork chops drizzled with the sauce and garnished with the sliced green scallions.
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