Taiwanese Pork Chops

Ingredients Needed

• 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 for frying

• cornstarch

Cooking Instructions

• Using a sharp knife, make several small incisions along the edges of the pork chops to prevent them from curling during frying.

• In a large resealable plastic bag, combine soy sauce, garlic, sugar, white wine, and five-spice powder. Add the pork chops to the bag and seal tightly. Gently massage the bag to coat the chops evenly with the marinade. Refrigerate for at least one hour, turning the bag occasionally.

• Heat vegetable oil in a large skillet, filling the pan to about 1/2 inch. Remove the pork chops from the bag without wiping off the marinade. Lightly dust both sides of the chops with cornstarch.

• Carefully place the chops in the skillet. Cook, turning once, until both sides are golden brown and the pork is fully cooked. The internal temperature should reach at least 145°F (63°C) when measured with an instant-read thermometer.

Note from the Editor:

The nutritional value of the oil used for frying is calculated based on a 10% retention after cooking. The actual amount may vary depending on factors like cooking duration, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)