Taiwanese Pork Chops
4pork chops, each 3/4-inch thick
2 Tbspsoy sauce
1 Tbspminced garlic
1 Tbspgranulated sugar
1/2 Tbspwhite wine
1/2 Tbspchinese five spice powder
·vegetable oil, for frying
How to Make Taiwanese Pork Chops
- 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.