Taiwanese Pork Chops recipe

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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
vegetable oil for frying
cornstarch

Nutrition Info

726.9 calories
carbohydrate: 8.9 g
cholesterol: 34.8 mg
fat: 71 g
fiber: 0.1 g
protein: 14.7 g
saturatedFat: 11.9 g
servingSize: -
sodium: 477.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  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.

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

Recipe Yield

4 servings

Recipe Note

This pork chop recipe has a great flavor using Chinese 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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