This recipe is a little different than similar recipes with the same title. It offers yet another choice if you're looking for Asian inspiration when preparing pork chops with a Taiwanese flair. Prep time includes 1 hour of marinating time.
With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from sealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
Add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.