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Taiwanese Pork Chops

By: SHARONLIN

"This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side."

Rate/Review | Read Reviews (77)

12,913 Saves

What to Drink?
	Merlot
	Old Fashioned George Dickel
	Beer
	Mock Champagne

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch

Directions

With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.