Kung Pao Pork Chops Recipe
I’m all about making weeknight meals a little easier without giving up any flavors, but sometimes, that is not an easy task. But these Kung Pao Pork Chops check all the boxes! They are easy and quick to make and super delicious! These are the most tender, flavorful, and succulent pork chops ever!! This recipe is spicy, sweet, and incredibly delicious. Plus, they’re an awesome and delicious alternative to the traditional grilled pork chops. Drumroll, please…Meet my Easy Kung Pao Pork Chops!!
Bone-in pork chops tend to have a slightly richer flavor compared to boneless ones. This is because the bone can impart some additional flavor during cooking. Boneless pork chops are easier to eat since there is no bone to navigate around. They are also cooked faster and more evenly than bone-in chops, making them a good choice for quick meals. Ultimately, the choice between bone-in and boneless pork chops depends on your personal preference and the specific dish you plan to prepare. If you’re looking for more flavor and don’t mind a little extra cooking time, bone-in chops may be the way to go. However, if you value convenience and quick cooking, boneless chops might be your preferred option.
Pork chops: You can use boneless or bone-in. However, try to buy pork chops with a lot of fat. Vegetable oil (or other light taste cooking oil) Garlic Fresh ginger Dried 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. Scallion Red bell pepper Roasted peanuts
For the Kung Pao Marinade/Sauce:
Garlic Soy Sauce Sesame Oil Sugar 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. Rice Vinegar Water Cornstarch
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.
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.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This recipe was originally published in April 2016. The recipe remains the same, but more notes, tips, photos, and information were added to the post in September 2023 to make it as helpful as possible!
