Best Taiwanese Pork Chops Recipes

TAIWANESE PORK CHOPS

Steps:

• 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.

TAIWANESE PORK CHOPS

Steps:

• 1. With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• 2. Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
• 3. In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from sealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
• 4. Add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.

TAIWANESE PORK CHOPS

Steps:

• Make the marinade: combine all the marinade ingredients in a big bowl; mix well.
• Add in the pork chops and stir to coat evenly; let stand at room temperature for 20 minutes or cover and refrigerate for up to 4 hours.
• Make dipping sauce: combine all the dipping sauce ingredients in a small bowl; mix well; set aside.
• Pour oil to a depth of 1 inch in a 2-quart saucepan; heat to 350° F on a deep-frying thermometer.
• Working in batches, remove pork chops from marinade, drain briefly, and dust evenly with flour, shaking off excess.
• Slide the chops into the hot oil and fry, turning once, until golden brown and cooked through, about 2 minutes on each side.
• Remove with a slotted spoon and drain on paper towels; keep warm while you cook the remaining chops.
• Arrange pork chops on a serving plate and serve with dipping sauce.

TAIWANESE PORK CHOPS

Steps:

• With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating.
• In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from resealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops.
• Carefully add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through.