For the Love of Food

Apr 04 2008

Szechuan Pork Chops – recipe

Directions

This post was previously vandalized by a malicious hacker, so the original content was lost.  But, thanks to my submitting he original recipe to the cookthink Root Source Challenge #8 (and winning it) I was able to recover my recipe.

Ingredients:

2 teaspoons Szechuan peppercorns
4 Pork Chops

1 Cup Flour
2 Eggs, beaten
4 Cups Panko Bread Crumbs
Oil for frying

Directions:

In a small skillet, toast the peppercorns over medium-high heat until fragrant. Grind the peppercorns with a mortar and pestle. Sprinkle salt on both sides of the pork chops and them rub equal amounts of the ground peppercorns into the meat.Place flour, beaten egg, and panko on three separate plates for dredging. Cover pork chop first in flour, then egg, then panko. Repeat with all pork chops.

Cover the bottom of a large cast iron pan with a 1/4-inch of oil and heat it over medium heat. (Oil is ready when flour sprinkled on top quickly bubbles away.)

Once bottoms are golden in color (3-5 minutes), flip the pork chops and continue to cook until the other side is golden in color again. If chop is not done, you may want to reduce the heat so that you do not burn the crust.

Makes 4 servings.

7 responses so far

7 Responses to “Szechuan Pork Chops – recipe”

1. # charles Frenchon 04 Apr 2008 at 3:19 pm

   I love using panko in place of regular bread crumbs, in fact, I don’t use regular at all anymore.

   Here’s a suggestion from my experience, use thin boneless pork chops and you can cut down on the oil. Only needs to be deep enough to cover half way up the pork chop. By the time it’s been flipped and both sides are golden, the pork is fully cooked.

   It’s the only time I recommend using thin pork chops. plus, they’re small enough that you can have two and not feel guilty

2. # Lauraon 04 Apr 2008 at 3:29 pm

   Those look delicious and so simple to make! Out of curiosity, did you make a side dish with this? What was it?

   I discovered panko crumbs a couple years ago and I’ve never looked back. They have so much more texture and more crunch than regular bread crumbs. Not to mention they manage to taste lighter too.

3. # Lauraon 05 Apr 2008 at 2:52 pm

   That looks gorgeous and so simple to make! Out of curiosity, did you serve a side dish with the pork chops? What was it?

   I discovered panko crumbs a couple years ago and haven’t looked back. They add so much crunch and texture, yet they’re surprising light. Soooo good on shrimp…

4. # Bellini Vallion 06 Apr 2008 at 7:17 pm

   These chops do sound delcious Myamii. The panko as you said would make them extra crispy without too much oil:D

5. # kittieon 07 Apr 2008 at 5:56 pm

   I’ve never heard of panko before!

   I’m glad you got a hold of the szechuan peppercorns!!

6. # rita : )on 07 Apr 2008 at 6:21 pm

   i’m sorry that the peppercorns aren’t as intense as you would’ve liked. maybe, if you roast it in the oven for a few minutes – that might help intensify the flavor?

   by the way, where did you find the peppercorns? i have yet to find an asian store here in wiesbaden that sells those. unless, i just keep missing them.

7. # Szechuan Pork Chops « My Happenings…on 15 Apr 2008 at 7:57 pm

   [...] Szechuan Pork Chops from (http://forfood.rezimo.com/?p=560) [...]

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