Reviewed: Dec. 23, 2011

These pork chops were packed with flavour. they were a real hit at my dinner party. thanks for sharing the recipe!

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Reviewer:

SHORTY604

Reviewed: Dec. 16, 2011

Pork chops had a great flavor. My family really liked them. I will make them again. Very good.

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: Nov. 29, 2011

I used the cornstarch and it turned out great. Very crispy. My husband loved it!

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Reviewer:

mal

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

I was a bit skeptical about the chinese five spice because I don't care for anise, but these were really tasty! My husband loved them. I used boneless chops because that's what I had, and then I used about half the amount of oil to cook them in. Great, slightly different recipe!

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klassylass

Reviewed: Jun. 13, 2011

good. but wish i used thinner cut chops

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sk1bunni3

Reviewed: Jun. 11, 2011

Very delicious! In addition: I pounded the pork chops to tenderize them and flatten them out (by rapid chopping them with the blunt edge of my knife) just like my grandma does :) Also, there's no need to add that much oil for the frying

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Reviewer:

edamat

Reviewed: May 31, 2011

this is a great recipe. i substituted white wine with 1 tablespoon of sherry wine. i dont have the 5-spice powder so i used 1/2 teaspoon ground cinnamon, 2 whole star aniseseed, and 1 teaspoon grated root ginger. i broke off the leaves of the aniseed and let it marinate in the sauce for a few minutes to get some anise flavor out. in addition to the 2 tablespoons of soy sauce, i added 1 tablespoon of teriyaki sauce for some sweetness. i used only 1/2 teaspoon of sugar and it was more than enough. some reviews said cornstarch makes the pan sticky so i used 1/2 cup cornstarch and 1/2 cup all purpose flour. it didnt turn out as crunchy as i like but even when i order this in restaurants it's not crunchy either. maybe next time ill use just flour. my boyfriend who is taiwanese loved it!

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Mei Ling Chao

Reviewed: May 22, 2011

I used boneless pork chops. I increased the wine to 2 tbs. These were so good that last night I made it with boneless chicken breast cut into nuggets and toss in baggie with corn starch..then browned. Fantastic. Double the marinade and while meat is resting bring to boil and reduce and use as sauce.

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Reviewer:

MILLIE CROSS

Reviewed: May 12, 2011

Nice flavor, we enjoyed these. I made the sauce and poured it over the chops (no cornstarch) in my slowcooker. Very tasty with jasmine rice and green beans also sprinkled with Chinese five-spice powder.

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Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: Apr. 14, 2011

Delicious! I had to substitute cider vinegar for the white wine because that's what I had. I marinated them for 24 hours and then cooked them on the BBQ. They were amazing! The Chinese 5 Spice really gave them a great flavour.

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