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

Procedures

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.