Clay's Kitchen : Pig and Boar Recipes

Pig and Boar Recipes

© Copyright 1995-2014, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Taiwanese Pork Chops

Recipe from: SHARONLIN
Servings: 4

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
vegetable oil for frying
cornstarch

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.


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