Taiwanese Pork Chops Recipe

Taiwanese Pork Chops Recipes

  • PREP 10 mins
  • COOK 10 mins
  • READY IN 1 hr 20 mins


Original recipe makes 4 servings

  •  4 (3/4 inch) thick bone-in pork chops
  •  2 tablespoons soy sauce
  •  1 tablespoon minced garlic
  •  1 tablespoon sugar
  •  1/2 tablespoon white wine
  •  1/2 tablespoon Chinese five-spice powder
  •  vegetable oil
  •  vegetable oil for frying
  •  cornstarch


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