Difference between revisions of "Taiwanese Pork Chops"
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# With a sharp knife, make several small slits near the edges of the [[Pork]] chops to keep them from curling when fried. | # With a sharp knife, make several small slits near the edges of the [[Pork]] chops to keep them from curling when fried. | ||
Revision as of 17:21, 29 June 2012
Description
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
- 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.
