Taiwanese Pork Chops Recipe - Allrecipes.com
Taiwanese Pork Chops Recipe
  • READY IN ABOUT hrs

Taiwanese Pork Chops

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  2. 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.
  3. 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.
  4. Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 1 hr 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2007

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.

 
Most Helpful Critical Review
Oct 05, 2010

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.

 

103 Ratings

Apr 14, 2010

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.

 
Oct 01, 2005

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!

 
Jul 08, 2010

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.

 
Aug 14, 2009

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.

 
Sep 10, 2006

Very easy to make and tasty. I cooked them using a non-stick cooking spray, not oil, so I could save calories.

 
Jan 29, 2007

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!

 

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Nutrition

  • Calories
  • 727 kcal
  • 36%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 71 g
  • 109%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SHARONLIN
2 Followers 0 Saved Recipes
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