Sichuan Salt And Pepper Pork Chops

1. 1

   In a spice grinder or using a mortar and pestle, coarsely grind the chiles* and peppercorns.

2. 2

   Add the salt and Chinese five-spice and grind to a powder.

3. 3

   Heat a 1-inch depth of oil in a wok or deep, heavy skillet to 350F.

4. 4

   In a shallow bowl, whisk the all-purpose flour, cornstarch, and rice flour to combine.

5. 5

   Pat the pork chops dry and cut in 1-inch intervals around the chop, through the outer layer of fat just down to the meat.

6. 6

   (This helps keep the meat from curling up.)

7. 7

   One by one, dredge the chops in the flour mixture, shaking off any excess, and fry for 1 minute.

8. 8

   Transfer the chops to a paper towel-lined plate and lightly sprinkle with the spice mix.

9. 9

   Carefully pour the oil from the wok or skillet, reserving and returning 1/4 cup back to the wok.

10. 10

    Heat over high heat until just smoking.

11. 11

    Have your vegetables ready to go; the cooking time here is very quick.

12. 12

    Add the onion and cilantro stems to the wok and aggressively stir by holding a spoon in the center and shaking or rotating the wok or skillet vigorously quickly to mix everything together, about 20 seconds.

13. 13

    Continue cooking for 20 seconds after each addition, adding the jalapeno, garlic and ginger, then the scallions and reserved cilantro leaves, then the pork chops and 2 teaspoons of the spice blend.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.