Cantonese Salt and Pepper Pork Chops

hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Chinese American comfort food classics with a shot at a dish that's been on my list pretty much since I started this channel, which is the Cantonese dish known as salt and pepper pork chops, or "jiao yan zhu pai." For those unfamiliar, salt and pepper pork chops are a staple of Cantonese cuisine that you may find on the menu of pretty much any Chinese restaurant worth it's salt (no pun intended). As the name implies, the dish relies heavily on the use of white pepper to create its iconic seasoning. Although I have seen various iterations of this dish make use of Sichuan pepper in its dry seasoning, I might argue that...this is honestly just incorrect, and in fact, it is specifically the absence of Sichuan pepper that brings the white pepper seasoning of this dish to life. 

Although more commonly you may come across this dish in restaurants done with bone in pork chops, I've opted to do ours today instead with boneless pork loin, so that we may capitalize on a knifework tip from the Omnivore's Cookbook to create what is honestly one of the crispiest pieces of pork chop that I think I've ever created, and easily tops any bone-in chop I've ever had. Hope you try it.