Taiwanese Pork Chop

This recipe is simple enough that if we bought pork chops more often, I would put this into a regular rotation.

Total Time

1hr 30min

4.5

4 Ratings

Author: Local Adventurer

Servings:

Ingredients

•

Bone-In Pork Chops

•

2 Tbsp

Soy Sauce

•

1 clove

Garlic , minced

•

1 Tbsp

Granulated Sugar

•

1 tsp

White Wine

•

1 tsp

Chinese Five Spice Powder

•

as needed

Vegetable Oil

•

to taste

Corn Starch

Cooking Instructions

Into a large resealable bag, add Soy Sauce (2 Tbsp) , Garlic (1 clove) , Granulated Sugar (1 Tbsp) , White Wine (1 tsp) , and the Chinese Five Spice Powder (1 tsp) .

Make slits near the edges of the Bone-In Pork Chops (4) to keep them from curling when fried.

Place the pork chops in resealable bag, seal, and carefully massage the marinade into the chops.

Refrigerate for at least one hour, while turning the bag every so often.

In a large skillet, fill the skillet with 1/2 inch depth of Vegetable Oil (as needed) and heat.

Remove chops from bag and lightly sprinkle Corn Starch (to taste) on both sides of the chops.

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

Author's Notes

There’s a lot of splatters, so wear an apron or clothes you don’t mind getting oil on. Be careful!

In case you’re wondering what a half tablespoon is for precision, it’s 1.5 teaspoons.

We tried making this recipe with boneless pork ribs, and it wasn’t as crispy and tasty.

Nutrition Per Serving

CALORIES

593

FAT

35.4 g

PROTEIN

60.4 g

CARBS

3.8 g