Taiwanese Pork Chops

Bone-in pork chops are marinated in Chinese five-spice, soy sauce, garlic, white wine, and sugar; then pan-fried to a golden brown finish.

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4 (3/4 inch) thick bone-in pork chops

2 tablespoons soy sauce

1 tablespoon minced garlic

1 tablespoon sugar

1/2 tablespoon white wine

1/2 tablespoon Chinese five-spice powder

vegetable oil

vegetable oil for frying

cornstarch

With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.

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.

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.

Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Taiwanese Pork Chops

What You Need

Instructions

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