© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: SHARONLIN
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.
4 ¾ 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
With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried. 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.
In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about ½ inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.