Give salt-and-pepper pork chops a crunchy coating without the deep frying

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Give salt-and-pepper pork chops a crunchy coating without the deep frying

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor.The protein typically is deep-fried, but in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne.The starch granules swell when they come in contact with moisture released by the pork as it cooks; as the water evaporates, the starch settles into a rigid, locked network, creating a ..