Taiwanese Pork Chops Recipe
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"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."
Original recipe yield: 4 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 1 Hour 20 Minutes
- Servings:
- 4
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Taiwanese Pork Chops INGREDIENTS:
- 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
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Taiwanese Pork Chops DIRECTIONS:
- 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 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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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