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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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