Taiwanese Pork Chops

This Taiwanese pork chop recipe features bone-in chops marinated in a five-spice and soy blend and pan-fried to a golden-brown finish.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 727 Calories

Ingredients

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

Recipe Instructions

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

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 3

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 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).