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Your bowl of rice is begging for these chops.

Atlanta chef Kevin Gillespie was born to cook pig — this we know. The Top Chef fan favorite and author of a couple of our favorite cookbooks (especially his latest, Pure Pork Awesomeness) is one porkmaster whose recipes you can depend on for a hearty, meaty, smoky meal. This recipe makes for light, spicy and delightfully aromatic pork chops that cook up quickly.

Hong Kong Harbor is a Chinese restaurant just down the street from Woodfire Grill, where I used to work in Atlanta. One of their best dishes is salt and pepper pork chops. The chops are flash fried, so bone-in, thin chops work better than thick ones and will give you the best flavor. The breading is two parts all-purpose flour, one part cornstarch, and one part rice flour. This gives you a light, crisp crust. I retested this a few times to get it just right, and I can tell you that the dish won’t be the same without the Sichuan peppercorns. They add that tongue-numbing buzz to the spice rub. The stir-fried vegetables add crunch. The chiles bring the heat. And all these elements combine to make the dish work as a whole. Serve it with cooked white rice.

Reprinted with permission from Pure Pork Awesomeness