This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with side dishes (banchan) and rice.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 4 (3/4 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
- cornstarch
Instructions
- With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
- 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.
- 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.
- 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).
- 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.
Nutrition Facts
| Calories | 727 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 478 mg |
| Sugars | 3 g |
| Fat | 71 g |
| Unsaturated Fat | 0 g |
Reviews
Really good flavor and seasoning. I would pan fry in a cast iron and dredge the pork chops in cornstarch or tapioca powder. Use a medium high heat and cook 3 min each side and rest 10 minutes. Then it comes out perfectly juice. The best parts are around the bones!
Great recipe and authentic!
I recently made this and it was a hit! I didn’t change anything to the recipe as I know some do so I figured I mention it. I would make it again for sure. hubby and teen both impressed.
I marinated 6+ hours with a vacuum sealer marinator which is supposed to marinate much faster. These were great but nxt time I will definitely marinate longer. My biggest issue was the cornstarch breading fell off as I fried it. Not sure why. The areas which retained the cornstarch were delicious. I also threw in some onions while marinating and threw them in a separate skillet and served on top. They were delicious too. Served with Asian inspired sambal oelek broccoli. Really yummy Just which more of the corn starch stayed on. . Next time I will probably cut the pork chops in smaller pieces and fry. That way more of the cornstarch breading will stay in place. Delicios and I will definitely make it again.
Delicious recipe! Really reminds me of mom’s cooking. My hubby was very impressed! I made a few adjustments: – marinated over night – grated the garlic using microplane to get maximum flavor – used Shiao Shing wine – used raw cane sugar instead of white sugar – wiped off the marinated before dredging in corn starch. dusted off excess corn starch so only a thin layered stays on. – used a quarter of oil (avocado oil + a tablespoon of butter) – cooked it 2 minutes per side only. flipping once! nom nom nom!
I’ve made these several times and they are always a hit. I used fresh garlic instead of powdered and I buy really thin pork chops so they fry up quick. Serve this with white rice and a veggie on the side and it’s amazing.
Bland. I marinated this for about 2 hours. Also, the breading just wasn’t good – it got too dark in place and mushy in others. Meh. Good thing is, it’s bland enough that I can scrape off the crust and use the meat for something else.
These are very good. The best advice I can give is to find a good quality five spice blend. They do vary in flavor. Your best bet is to purchase at an Asian Market. I had to try several before I found my winner. Five spice is now a staple in my pantry and goes fantastic with duck as well.
Delicious! Next time I’ll opt for using thinner chops and maybe leave out the cornstarch since I find it might not make a difference to the recipe.
Outstanding! The flavors in this recipe are dynamite: thanks to another helpful reviewer, Chinese 5-spice is a must in this recipe and makes it. Those five are equal parts of cinnamon, anise, ground cloves, fennel seeds, ground ginger.
The flavor was great. I had to use boneless chops because that is all I had on hand, but followed the recipe to a T otherwise. Because these were not bone-in, and the chops I had were on the thick side, these were not as juicy as they would have been if I had used the chops called for in the recipe. I will definitely make these again using the right chops!
Authentic, homey Taiwanese food. I never knew it was this easy. Thank you!
These just didn’t do it for me. I really wanted to like these because I love pork and five spice. The cornstarch was just weird and the color was unappetizing. Aside from that the flavor was overpowering. Would not make again or reccommend.
Interesting and delightful. I made the Five Spice Powder from a recipe found elsewhere. If it’s your first time using Five Spice, you may want to cut back a bit. I liked it, but it’s a bit different. I halved this recipe for two chops, but used only enough canola oil to cover the bottom of the pan. Five minutes on each side until nicely browned, then put it into the oven 2-3 minutes longer to finish.
I have been trying new recipes out for the last month and this was the first one my husband said to make a regular dish on our rotation. I had to go to an asian grocery store to find the 5 spice but it was worth it. We loved this dish!
These pork chops were packed with flavour. they were a real hit at my dinner party. thanks for sharing the recipe!
Pork chops had a great flavor. My family really liked them. I will make them again. Very good.
I used the cornstarch and it turned out great. Very crispy. My husband loved it!
I was a bit skeptical about the chinese five spice because I don’t care for anise, but these were really tasty! My husband loved them. I used boneless chops because that’s what I had, and then I used about half the amount of oil to cook them in. Great, slightly different recipe!
good. but wish i used thinner cut chops
Very delicious! In addition: I pounded the pork chops to tenderize them and flatten them out (by rapid chopping them with the blunt edge of my knife) just like my grandma does 🙂 Also, there’s no need to add that much oil for the frying