Ingredients
4
4 servings
- •4 (3/4 inch) thick bone-in pork chops
- •2 tablespoons soy sauce
- •1 tablespoon minced garlic
- •1 tablespoon sugar
- •0.5 tablespoon white wine
- •0.5 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).
Nutritional Facts
Per 4 servings
- Calories: 727
- Carbohydrate: 9g
- Fat: 71g
- Fiber: 0g
- Protein: 15g
- Sugar: 3g
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