Irresistible Taiwanese Pork Chops: A Mouthwatering Recipe

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

2. Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10 percent after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.