Reviewed: Nov. 2, 2009

awesome! it tastes almost as good as the restaurant. there were a few changes that i'll be doing next time though. i only marinaded for an hour but found it to be a little salty to my liking. Next time, ill be upping the sugar to probably 1.5, as well as the five-spice. i didn't have white wine so i left it out but it still tasted great. as for the cornstarch, i definitely will be coating it a little more next time because it wasn't covered as much as i'd like. great recipe!

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Annie

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Reviewed: Aug. 10, 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.

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pyromushroom

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

This was fantastic. Didn't need to modify the ingredients (other than using boneless pork tenderloin). I highly recommend this with rice and sauteed veggies!

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Citybyrd

Cooking Level: Intermediate

Home Town: Cambridge, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Apr. 4, 2009

This was really good. I love to eat pork chops with rice when I go to Taiwan, and this definitely brings back those same flavors I love to eat. Thanks so much for sharing. It's usually really difficult to find a good Taiwanese recipe in English.

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SOURPUMMELO

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Reviewed: Aug. 4, 2008

This was just ok for us. I made two chops with the breading and two without it. We preferred the chops without the breading - as others suggested I did marinade it for 3 hours.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 10, 2007

This was good. I did a few things different. I didn't have any white wine on hand so I just used vinegar. I also didn't have a large enough bag so I put the marinade in a large glass pan and doubled the recipe because I had 8 thin sliced pork chops. I added 1TBS of vegetable oil so the marinade wasn't so thick. The pork chops alone were fairly salty, but not over powering. I made fried rice as a side and chopped up the porkchops and mixed it into the rice, it was great.

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csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Feb. 9, 2007

it was ok... won't be making this again. nothing special.

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RAINECOOK

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Brooklyn, New York, USA

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Reviewed: 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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Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

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Reviewed: Dec. 14, 2006

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.

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CookingCutie

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

Yummy! It smelled soooo good while it was cooking and the hubby knew it exactly what it was. We have only had them out at the Chinese diners. I don't know why my breading was falling off while cooking though... If it stayed on, I would have given it five stars. Maybe it was a chef error? Anyone that can give me insight on this I would really appreciate it!

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Jessie

Cooking Level: Beginning

Home Town: Endwell, New York, USA

Living In: Springfield, Virginia, USA

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Reviewed: Oct. 24, 2006

Very easy and delicious even omitting the 5 spice was good.

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maymarmalade

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: 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.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 9, 2006

Excellent recipe! The five spice adds a new dimension to the overall flavour. To give it a slight Japanese feel I added fresh grated ginger (equal to the garlic) to the marinade. Well done on a great recipe.

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troikken

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 8, 2006

My husband lived in Taiwan for two years and he said these pork chops are really close to how they eat them there. Next time I make them I am going to use more five spice and make more of a breading for them. We will be making this recipe agian!!!!

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 13, 2006

Although I thought these were pretty good I dont think Id make em again. Something was really overpowering. Maybe it was the 5 spice powder. I never used it before. That couldve been it. 4 stars for simplicity and taste.

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Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

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Reviewed: Oct. 1, 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!

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NIKEJOJO

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Reviewed: May 26, 2005

This was great! I followed the recipe, adding a little white pepper to the marinade. I served with white rice and stir fried baby bok choy. My boyfriend and I loved it!

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MAY27

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Alpharetta, Georgia, USA

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Taiwanese Pork Chops

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