Taiwanese Pork Chops

Recipe View 5 mins Prepare the Pork: With a sharp knife, make several small slits along the edges of each pork chop. This prevents curling during frying and ensures even cooking. (5 minutes)

Recipe View 1 hrs Marinate the Pork: In a large resealable plastic bag or a shallow dish, combine the soy sauce, minced garlic, sugar, white wine, and five-spice powder. Add the pork chops, ensuring they are well coated with the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, turning occasionally to ensure even marination. (1 hour minimum, up to overnight)

Recipe View 5 mins Prepare for Frying: In a large skillet, heat vegetable oil over medium-high heat to a depth of about 1/2 inch. Ensure the oil is hot but not smoking. Remove the pork chops from the marinade, allowing any excess to drip off. Lightly sprinkle both sides of the pork chops with cornstarch, ensuring an even coating. (5 minutes)

Recipe View 7 mins Fry the Pork: Carefully place the pork chops in the hot oil, being careful not to overcrowd the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C). (6-8 minutes)

Recipe View 5 mins Rest and Serve: Remove the pork chops from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Let the pork chops rest for a few minutes before serving. Serve hot with steamed rice and a side of stir-fried vegetables.