Jazz up your weeknight dinner with these Easy Kung Pao Pork Chops!! They’re super easy to make and full of flavors. It will be ready in 30 minutes or less.
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!!
Ingredients You’ll Need
- Pork chops
- Vegetable oil (or other light taste cooking oil)
- Garlic
- Fresh ginger
- Dried red chilies
- Scallion
- Red bell pepper
- Roasted peanuts
For the Kung Pao Marinade/Sauce:
- Garlic
- Soy Sauce
- Sesame Oil
- Sugar
- Chinese Shaoxing Rice Wine
- Rice Vinegar
- Water
- Cornstarch
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Combine marinade/sauce ingredients in a small bowl.
- Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
- Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
- Clean the skillet and heat the remaining 2 tablespoons of oil. Add garlic, ginger, and red chilies; cook, stirring constantly, for 1 minute, or until fragrant. Add the white part of scallions and red peppers, cook for 1 more minute.
- Add the pork chops, the remaining sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Add the green part of scallions.
- Serve and enjoy!
Storing & Freezing Instructions
STORE: store leftovers in an airtight coiner in the refrigerator for up to 3 days.
More Recipes You’ll Love!
- Slow Cooker Honey Balsamic Pork Loin
- Slow Cooker Beer Pork Chops
- Grilled Pork Chops with Peaches and Walnuts
- Skinny Oven Fried Pork Chops [KETO friendly]
- Slow Cooker Honey Garlic Pork Chops
- Instant Pot Hawaiian Pineapple Pork
Easy Kung Pao Pork Chops
Ingredients
- 6 boneless pork chops ( about 1.5 lb – 500 g)
- 3 tablespoons vegetable oil (or other light taste cooking oil)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and finely chopped
- 6 – 8 dried red chilies, deseeded (see notes)
- 4 scallion, cut into rings (white parts separated from green)
- 1 cup red bell pepper, chopped
- 1 cup roasted peanuts
Kung Pao Marinade/Sauce:
- 2 garlic clove, minced
- 5 tablespoons soy sauce (75 ml)
- 1 1/2 teaspoon sesame oil (22.5 ml)
- 1 tablespoon sugar (12 g)
- 2 tablespoons Chinese Shaoxing rice wine (30 ml) (see notes)
- 1/4 teaspoon rice vinegar (1.25 ml)
- 2 tablespoons water (30 ml)
- 1 tablespoon cornstarch (10 g)
Instructions
- Combine marinade/sauce ingredients in a small bowl.
- Add half of the marinade to the pork chops. Set aside for 20 minutes. Reserve the other half.
- Remove pork chops for the marinade and discard the marinade.
- Heat 1 tablespoon of oil in a big skillet over high heat. Cook pork chops, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove from skillet and set aside.
- Add the remaining 2 tablespoons of oil to the same skillet. Add garlic, ginger, and red chilies; cook, constantly stirring, for 1 minute, or until fragrant. Add the white part of scallions and red peppers, cook for 1 more minute.
- Add the pork chops, the remaining sauce, and peanuts; cook until the pork chops are nicely coated with the sauce, about 2 minutes. Garnish with the green part of scallions.
- Serve immediately, with white rice, if desired.
- Slow Cooker Honey Balsamic Pork Loin
- Slow Cooker Beer Pork Chops
- Grilled Pork Chops with Peaches and Walnuts
- Skinny Oven Fried Pork Chops [KETO friendly]
- Slow Cooker Honey Garlic Pork Chops
- Instant Pot Hawaiian Pineapple Pork
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- 7-Inch Knife
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- Bamboo Cutting Boards
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- Kitchen Tongs
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- Cast Iron Skillet
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Originally posted in April 2016, photos replaced on July 2021, and post content edited to add more helpful information, no change to the recipe.
I just came into my mind that I still have some chop pork left, and this is a just right recipe for me!! Will try it tomorrow
Hello Jeena! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This is looking so delicious and yummy pork recipe. I really love it. I will surely try this and share my experience with you. thank you for sharing this such a great post.
Hello Elica! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This looks delish, I love mixing it up with the pork chops and can’t wait to try it.
Hello Whitney! These are delicious. Hope you love as much as we do. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just came into my mind that I still have some chop pork left, and this is a just right recipe for me!! Will try it tomorrow
I hope you enjoy the recipe, Chris!!
This looks delicious and so colourful! Can’t wait to try making this.
Thanks Lucy!! Please let me know how you like the recipe.
They look so flavorful. I should eat pork chops more, thanks for sharing
This sounds amazing! I love how colorful this meal is…and better yet, I love how easy it is to make. Thanks for sharing! #client
Thanks David!!
Totally my cup of Coffee! This Looks devine! I hope it will be as food as it looks when I make it myself haha 🙂
Sure will!! Let me know how you like it ?
Kung Pao is one of my most favorite flavors ever!! That spice and peanut combo is just the best.
Agree!! Thanks for stopping by, Sophia.
I am crazy about Kung Pao! This looks fantastic! What beautiful photos!
Thanks Beth!!?
So much yum! I love boneless pork chops and how quickly they cook up. This looks fabulous.
Me too, Jamie. Plus, they’re so flavorful. Thanks for stopping by and commenting ?
This is, hands down, my fave Chinese dish!! Thanks sooo much for sharing this recipe!
Thanks YOU, Bobbi!!