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.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
727 Calories
Recipe Instructions
Step 1
With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
Step 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.
Step 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.
Step 4
Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
