Salt & Pepper Pork Chop Noodle Soup Recipe

Marinate pork chops

Pat the pork chops dry with paper towels. In a shallow dish combine soy sauce, Shaoxing wine, cornstarch, white pepper and kosher salt. Rub the mixture evenly onto both sides of each pork chop. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Sear pork chops

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 tbs neutral oil. When the oil is shimmering, sear pork chops 2–3 minutes per side until a golden-brown crust forms. They do not need to be fully cooked through — they will finish in the soup. Remove chops to a plate and set aside. Reserve any browned fond in the pan.

Toast aromatics (optional)

If you like a deeper aroma, after removing the pork chops, add the sliced ginger and lightly smashed garlic to the hot pan and sauté 30–45 seconds until fragrant and lightly golden, scraping up any browned bits.

Combine stock

Add the 8 cups chicken or pork stock and 2 cups water to the pot with aromatics and browned bits. Bring to a simmer over medium-high heat. Stir in light soy sauce, oyster sauce and sugar. Taste and adjust seasoning with 1/2 tsp salt if needed. Reduce heat to maintain a gentle simmer.

Simmer pork in soup

Return the seared pork chops to the simmering broth. Partially cover and simmer gently 12–18 minutes (depending on thickness) until internal temperature reaches 145°F (63°C) and meat is cooked through. Remove chops to a cutting board and tent with foil to rest 5 minutes. Keep the broth simmering.

Cook noodles

Bring a separate pot of water to a rolling boil and cook the fresh egg noodles per package instructions (usually 2–3 minutes) or dried noodles until al dente. Drain and rinse briefly under warm water to stop cooking. Divide noodles among serving bowls.

Blanch vegetables

Using the simmering soup or a separate pot of boiling water, blanch bok choy or napa cabbage for 30–60 seconds until bright green and tender-crisp. If using bean sprouts, blanch 15–20 seconds. Add the blanched vegetables to the bowls with noodles.

Prepare salt & pepper mix

In a small bowl combine coarse sea salt, freshly ground black pepper and the optional crushed Sichuan peppercorns. Mix the toasted sesame oil into the fried garlic bits or fried shallot so they clump slightly; this will be used as a garnish to give crunchy garlic aroma.

Finish pork

Slice rested pork chops against the grain into 1/4-inch slices. Place pork slices on top of noodles and vegetables in each bowl.

Season each bowl

Ladle hot broth over the noodles, vegetables, and pork to fill each bowl. Sprinkle a pinch (about 1/4–1/2 tsp) of the salt & pepper mix over each bowl to taste. Add a small spoon of the fried garlic / shallot on top of each pork portion. Drizzle a few drops of toasted sesame oil.

Adjust and garnish

Offer additional light soy and white pepper at the table for diners who want more seasoning. Garnish with sliced scallion greens and cilantro leaves if using. Serve immediately while hot.

Leftovers: Store broth and solids separately in airtight containers in the refrigerator up to 3 days. Reheat broth and briefly poach chilled pork slices to rewarm before serving, or reheat chops separately and slice fresh.