One of my favourite recipes of all time - Salt and Pepper Pork Chops! Any time I'm hungry, I'm thinking about this meal. I hope you agree. Let me know what dish does that to you. Enjoy! 😊
@@januaryju As long as you give the pork chops a good bash with the back of the knife to thin them out, they cook very quickly. And when you double fry them it really makes sure that the pork is done. Makes me salivate too! Thanks for your comment 😊
Thankyou very much for your time and sharing these lovely recipes. We had salt and pepper pork tonight for tea 👏👍 Looking forward to trying more of your fantastic recipes.
Looked at alot of salt & pepper pork chop recipe on here & I liked this recipe the best due to its simpleness to prepare & looks so delicious & so crunchy!! Thank You!!! Subscribed!!
That’s awesome - Thank you! I always like to keep my recipes simple so that anyone can follow them but I don’t compromise on taste. So glad you like it - thank you for your feedback 😊🙏🙏🙏
Oh wow Michael... what a great recipe! The double-fry must make these so incredibly crispy, and they look like they're spiced up perfectly. If I went with a hotter pepper, I imagine the recipe would stand up to it, yeah? Thank you so much for this!
Thanks Susan! Yeah the double fry makes it earth shatteringly crunchy!!! Also great for if you’re cooking for lots of people as you can do the first fry earlier in the day and the second fry just before serving. This dish can take as much heat as you want to throw at it - it really is down to your tastes. Ps I managed to avoid my usual crispness/Christmas faux pas 😅
Made this recipe today for dinner and it was awfully delicious. My daughter and myself can’t stop eating it . I even forgot to add the garlic when I fried the chilli and onions, also forgot to add the garlic powder with the salt and white pepper. Guys you should try this recipe. It’s very tasty.
Ha, yes we definitely have the "W" sauce here in the states. Its a southern staple! Don't feel bad, hardly anyone can pronounce the name, but you know it originated in England.
That’s good to know, now at least I can reference it and know that folks in the US have it too. Yeah I know it came from the U.K. - which is why it’s even more embarrassing that I trip over the pronunciation 😅
@@ChowWithLau Tapaiilaii swagat chha Uncle Lau (your welcome), eventually after 47 years of loving Chinese food and all the rest as you get older I learnt about cooking South East Asian food. I started with School of Wok. This progressed around that area to Nepali food as I was learning from the Gurkhas at work. So this year at 49 I got a passport and visited Nepal alone, this was more enjoyable as I can speak a little Nepali now and half of the trip I stayed with one of the retired Gurkhas in his house in Kathmandu. Ate food all over mostly none tourist places, saw lots of sights and had an amazing time. The Chinese market in Derby and my local take away all love my food, I normally cook them both something for LNY as a thank you. This is all because of Chinese food in the UK, look what they have done in coming here and making our meal times better. 😀😋👍🇳🇵🇬🇧 Oh and I always try not to be so white, I make the meals as spicy as possibly 😂😂😂
@@stever456 That’s a really cool story, Steve! I love the way you’ve embraced the different cultures. Food has always been a great way of connecting people. Lol! Yeah, spicy food always trumps the bland 😅
@@ChowWithLau hi...my eBay let. Me down they can't send me my woks it seam's they are damage ...so I have a refund I may just look at m local market where I buy before💜👍👍👍👍👍
Probably a dumb comment but I notice that when you're putting the marinade ingredients on the pork the amount of pork you have there is one helluva lot less than the kilo of pork required in your recipe and yet you put the same amount of marinade ingredients in. Confused. Should I be adjusting quantities and how I cook it, eg, in batches, or what?
Hi Billy, as far as I recall that is 1kg of pork in using there. Basically I would have used a pack from whatever supermarket I bought it from and used their measurements. I might have rounded it up to the nearest kilo (eg if it actually said 950g) but nothing more than that. The metal bowl I’m using is pretty big so it may make the quantity of meat look less. Hope that clears that up for you 😊
Sorry to hear that, Dave. Never had a problem with it being too salty before. Normally it’s the opposite and I need to add more salt as not all of it stays on the coating.Not being funny but you used 2 teaspoons of salt, not 2 tablespoons? I guess everyone has different tastes so apart from that if it is too salty then it’s a case of maybe trying 1tsp instead of 2. Thanks for your feedback - always welcome when it’s honest criticism 👍
@@ChowWithLau Yeah tsp but some salts are different strength. I like salt, too much in fact but what I have noticed is your recipe is not the only one where the quantity of salt is way too much, even for me. So I can only assume it is the type of salt being used?
@@davewatkinson4484 Thanks for responding - people sometimes get silly about these things. I know that if you use normal cooking salt or table salt the effect is much saltier as the grains are smaller so you’re effectively getting more salt. I usually use freshly ground rock/sea salt - and as the grains are effectively much bigger you get a lot more air and less salt. Maybe that’s the issue?
@@ChowWithLau Yeah it could be, getting old and cannot remember if it was table or sea salt flakes I used. Normally I would just add some salt and then adjust but not something you can easily do with this recipe. I shall give it another go at some point and report back :)
@@davewatkinson4484 Lol! My memory’s shocking too. Yeah it’s something you can get right with a bit of trial and error. My problem on my first attempts was not enough salt - which I guess is easier to correct. Hope it works better for you next time. Let me know how it goes 😊👍
![Chinese Salt and Pepper [Anything]](/img/n.gif)
One of my favourite recipes of all time - Salt and Pepper Pork Chops! Any time I'm hungry, I'm thinking about this meal. I hope you agree. Let me know what dish does that to you. Enjoy! 😊
In the beginning I was a bit worried about the doneness of the pork but ya got me salivating! Thanks and will definitely give it a try.
@@januaryju As long as you give the pork chops a good bash with the back of the knife to thin them out, they cook very quickly. And when you double fry them it really makes sure that the pork is done.
Makes me salivate too! Thanks for your comment 😊
I’d say flavor is life but I’m Canadian so it’s Flavour is life :)
Btw we have Worcestershire sauce here too but I can’t say it either!
I didn’t know that Canadians spelt the same way as the Brits - that’s great! 😊
@@AndreaCooksatHome I can say it perfectly off camera. However when it’s rolling… 🤣😂😆
Thankyou very much for your time and sharing these lovely recipes. We had salt and pepper pork tonight for tea 👏👍 Looking forward to trying more of your fantastic recipes.
You’re welcome Colin 😊 Your comment has made my day. Really happy you enjoyed it 😊🙏🙏🙏
Looked at alot of salt & pepper pork chop recipe on here & I liked this recipe the best due to its simpleness to prepare & looks so delicious & so crunchy!! Thank You!!! Subscribed!!
That’s awesome - Thank you! I always like to keep my recipes simple so that anyone can follow them but I don’t compromise on taste. So glad you like it - thank you for your feedback 😊🙏🙏🙏
Looks delicious will try this recipe
Thanks Annie! Let me know how it goes 😊
That looks excellent! I will try this tomorrow.
Thanks! Hope you like it 😊
Oh wow Michael... what a great recipe! The double-fry must make these so incredibly crispy, and they look like they're spiced up perfectly. If I went with a hotter pepper, I imagine the recipe would stand up to it, yeah? Thank you so much for this!
Thanks Susan! Yeah the double fry makes it earth shatteringly crunchy!!! Also great for if you’re cooking for lots of people as you can do the first fry earlier in the day and the second fry just before serving.
This dish can take as much heat as you want to throw at it - it really is down to your tastes.
Ps I managed to avoid my usual crispness/Christmas faux pas 😅
Made this last night so easy and delicious 😋 will make again thank you for the recipe going to have a go at the curry sauce next 👍
Thanks @Brad B really happy you like it. I appreciate you letting me know too 😊
Made this recipe today for dinner and it was awfully delicious. My daughter and myself can’t stop eating it . I even forgot to add the garlic when I fried the chilli and onions, also forgot to add the garlic powder with the salt and white pepper. Guys you should try this recipe. It’s very tasty.
Hi Florence - I’m really happy you and your daughter enjoyed my recipe. Thank you so much for your feedback. This is why I make these videos 😊❤️
Flavor is life
Tru dat 😊
Making this tonight for dinner 😊
That’s great @chloeermada7889! One of my faves. Please let me know how it goes 😊
it looks so delicious
Thank you! 🙏🙏🙏😊
The word is flavor is live
😊
Flavor is life :)
Winner winner Chicken Dinner!!!! Well done🏆🥇
So your going to cook me a chicken dinner Michael? It’ll be cold by the time it get here :)
@@gemdistrict3501 Chicken salad then? 😅
You get something even better! A mention in my next recipe video 👌😊
Flavor is Life
Just noticed I'm too late :P
@@Zee-tl6tj Better luck next time. Thanks for watching though 😊
Ha, yes we definitely have the "W" sauce here in the states. Its a southern staple! Don't feel bad, hardly anyone can pronounce the name, but you know it originated in England.
That’s good to know, now at least I can reference it and know that folks in the US have it too.
Yeah I know it came from the U.K. - which is why it’s even more embarrassing that I trip over the pronunciation 😅
Fuyioo, bless your ancestors and thank them for emigrating 🥰😊
Thank you Nephew Steve! 😅😊
@@ChowWithLau Tapaiilaii swagat chha Uncle Lau (your welcome), eventually after 47 years of loving Chinese food and all the rest as you get older I learnt about cooking South East Asian food. I started with School of Wok.
This progressed around that area to Nepali food as I was learning from the Gurkhas at work. So this year at 49 I got a passport and visited Nepal alone, this was more enjoyable as I can speak a little Nepali now and half of the trip I stayed with one of the retired Gurkhas in his house in Kathmandu. Ate food all over mostly none tourist places, saw lots of sights and had an amazing time.
The Chinese market in Derby and my local take away all love my food, I normally cook them both something for LNY as a thank you.
This is all because of Chinese food in the UK, look what they have done in coming here and making our meal times better. 😀😋👍🇳🇵🇬🇧
Oh and I always try not to be so white, I make the meals as spicy as possibly 😂😂😂
@@stever456 That’s a really cool story, Steve! I love the way you’ve embraced the different cultures. Food has always been a great way of connecting people.
Lol! Yeah, spicy food always trumps the bland 😅
💜👍💜👍💜👍
😊❤️😊❤️👍
@@ChowWithLau hi...my eBay let. Me down they can't send me my woks it seam's they are damage ...so I have a refund I may just look at m local market where I buy before💜👍👍👍👍👍
@@duncanmit5307 No worries buddy 👍👍👍
🤤🤤🤤🤤🤤🤤
I take it you approve, Huw? 😅
Probably a dumb comment but I notice that when you're putting the marinade ingredients on the pork the amount of pork you have there is one helluva lot less than the kilo of pork required in your recipe and yet you put the same amount of marinade ingredients in. Confused. Should I be adjusting quantities and how I cook it, eg, in batches, or what?
Hi Billy, as far as I recall that is 1kg of pork in using there. Basically I would have used a pack from whatever supermarket I bought it from and used their measurements. I might have rounded it up to the nearest kilo (eg if it actually said 950g) but nothing more than that. The metal bowl I’m using is pretty big so it may make the quantity of meat look less.
Hope that clears that up for you 😊
Tried this and was awful. Way way too salty. Not impressed.
Sorry to hear that, Dave. Never had a problem with it being too salty before. Normally it’s the opposite and I need to add more salt as not all of it stays on the coating.Not being funny but you used 2 teaspoons of salt, not 2 tablespoons?
I guess everyone has different tastes so apart from that if it is too salty then it’s a case of maybe trying 1tsp instead of 2.
Thanks for your feedback - always welcome when it’s honest criticism 👍
@@ChowWithLau Yeah tsp but some salts are different strength. I like salt, too much in fact but what I have noticed is your recipe is not the only one where the quantity of salt is way too much, even for me. So I can only assume it is the type of salt being used?
@@davewatkinson4484 Thanks for responding - people sometimes get silly about these things. I know that if you use normal cooking salt or table salt the effect is much saltier as the grains are smaller so you’re effectively getting more salt. I usually use freshly ground rock/sea salt - and as the grains are effectively much bigger you get a lot more air and less salt. Maybe that’s the issue?
@@ChowWithLau Yeah it could be, getting old and cannot remember if it was table or sea salt flakes I used. Normally I would just add some salt and then adjust but not something you can easily do with this recipe. I shall give it another go at some point and report back :)
@@davewatkinson4484 Lol! My memory’s shocking too. Yeah it’s something you can get right with a bit of trial and error. My problem on my first attempts was not enough salt - which I guess is easier to correct.
Hope it works better for you next time. Let me know how it goes 😊👍
Flavor is Life
Very true ❤️