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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
(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!
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.
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.
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
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Learn how to make delicious pork chops with sweet potatoes and sauteed apples.
See how to make a sensational marinade for grilled pork chops.
See how to make a quick brine for juicy, juicy pork chops.