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Savor the exquisite taste of Taiwanese pork chops.
This Taiwanese pork chop recipe has a great flavor using 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

  • 4 (3/4 inch) thick bone-in pork chops
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • ½ tablespoon white wine
  • ½ tablespoon Chinese five-spice powder
  • vegetable oil for frying
  • cornstarch

Directions

  • Step 1:
    With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  • Step 2:
    Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
  • Step 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.
  • Step 4:
    Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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