Recipe 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."
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(3/4 inch) thick bone-in pork chops
Chinese five-spice powder
vegetable oil for frying
I made these for dinner once again an they were a hit! I advise you NOT to leave out the 5 spice powder...it's the ingredient that really "makes" this recipe. 5 spice powder has a distinct flavor and usually contains equal parts of cinnamon, anise, ginger, cloves, and fennel. I made a few alterations that you may find helpful:marinade the chops for at least 3 hours or better yet overnight,use a strainer to evenly coat the pork chops with cornstarch, use medium or thin cut chops (as thick chops take longer to cook and may dry out)and , use less oil to fry them. Our family enjoyed these porkchops and I look forward to making them again. Thanks for sharing.
My husband wanted me to give it a zero (he didn't like the smell or taste of the five-spice powder). My daughter thought it was OK, but she did use A-1 Sauce. I just took a bite and also thought it was OK. We love Oriental food, but I won't make this one again.
These chops turned out fantastic. I made a few changes to the original. I made it for two pork chops. I increased the 5 spice to about 1 1/2 tsp. and I used about a 1/4 cup of white wine. Cooking, I used a tblsp. of margarine and a little olive oil. Did a high heat sear about 1 min. each side. I then reduced heat to med., covered and cooked 5 min. each side. They were tender and juicy and really flavorful. I served with white rice and spicy Bok Choy which made a spicy kick to the fragrant meat. I will definitely be making this again.
This dish was a huge hit with the hubby. The trick to this dish is 1)Use thin sliced pork chops, 2) make little slits on both sides, and 3) marinate for at least 3-4 hours. I didn't use as much oil for frying as they suggested, but it still turned out fine. Very flavorful!!! Will make again!
A great, authentic recipe that is delicious even with estimated proportions + common sense (the way I like it). It reminds me of my beloved Taiwanese childhood. DO NOT OMIT THE 5-SPICE: it "makes" this classic dish. The sweet potato starch instead of cornstarch is a wonderful addition to make this all-the-way authentic. If you can, serve with pickled cabbage and an egg hard-boiled in soy sauce and anise. I'd also recommend using VERY thin-cut bone-in pork chops if you can find them-- it makes a big difference.
When I was a child, my family moved to Taipei for a few years. The school I went to served these pork chops for lunch every Thursday, and to this day I can still remember how delicious they were. It's taken me 20 years to find a recipe, but this is the real deal. Just like I remember.
Very easy to make and tasty. I cooked them using a non-stick cooking spray, not oil, so I could save calories.
Excellent recipe for pork chops. I am Taiwanese and this tastes like pork chops that my mom would cook (I can't ever get a recipe from her because she never measures anything). Thanks for the share!
* Percent Daily Values are based on a 2,000 calorie diet.
Taiwanese Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 639
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