“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.” - by SHARONLIN
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 727 cal
- 36%
- Fat
- 71 g
- 109%
- Carbs
- 8.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (83)
Rate This Recipe
"I made these for dinner once again an they were a hit! I advise you NOT to leave out the 5 spice powder...it's the ingredient that really "makes" this recipe. 5 spice powder has a distinct flavor and ..." See moreusually contains equal parts of cinnamon, anise, ginger, cloves, and fennel. I made a few alterations that you may find helpful:marinade the chops for at least 3 hours or better yet overnight,use a strainer to evenly coat the pork chops with cornstarch, use medium or thin cut chops (as thick chops take longer to cook and may dry out)and , use less oil to fry them. Our family enjoyed these porkchops and I look forward to making them again. Thanks for sharing. "
menosfun
"These chops turned out fantastic. I made a few changes to the original. I made it for two pork chops. I increased the 5 spice to about 1 1/2 tsp. and I used about a 1/4 cup of white wine. Cooking, I u..." See moresed a tblsp. of margarine and a little olive oil. Did a high heat sear about 1 min. each side. I then reduced heat to med., covered and cooked 5 min. each side. They were tender and juicy and really flavorful. I served with white rice and spicy Bok Choy which made a spicy kick to the fragrant meat. I will definitely be making this again."
NIKEJOJO
"This dish was a huge hit with the hubby. The trick to this dish is 1)Use thin sliced pork chops, 2) make little slits on both sides, and 3) marinate for at least 3-4 hours. I didn't use as much oil fo..." See morer frying as they suggested, but it still turned out fine. Very flavorful!!! Will make again!"
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