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 usually 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.
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 used 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.
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 for frying as they suggested but it still turned out fine. Very flavorful!!! Will make again!
A great authentic recipe that is delicious even with estimated proportions common sense (the way I like it). It reminds me of my beloved Taiwanese childhood. DO NOT OMIT THE 5-SPICE: it "makes" this classic dish. The sweet potato starch instead of cornstarch is a wonderful addition to make this all-the-way authentic. If you can serve with pickled cabbage and an egg hard-boiled in soy sauce and anise. I'd also recommend using VERY thin-cut bone-in pork chops if you can find them-- it makes a big difference.
When I was a child my family moved to Taipei for a few years. The school I went to served these pork chops for lunch every Thursday and to this day I can still remember how delicious they were. It's taken me 20 years to find a recipe but this is the real deal. Just like I remember.
Very easy to make and tasty. I cooked them using a non-stick cooking spray not oil so I could save calories.
Excellent recipe for pork chops. I am Taiwanese and this tastes like pork chops that my mom would cook (I can't ever get a recipe from her because she never measures anything). Thanks for the share!
These turned out great..Thanks for the recipe.. By the way... Why would anyone over/under rate something they haven't even tried?? You're not helping anyone..an unknown opinion is worthless.. If you have something good/bad to say rate it AFTER trying...
This was great! I followed the recipe adding a little white pepper to the marinade. I served with white rice and stir fried baby bok choy. My boyfriend and I loved it!
My husband wanted me to give it a zero (he didn't like the smell or taste of the five-spice powder). My daughter thought it was OK but she did use A-1 Sauce. I just took a bite and also thought it was OK. We love Oriental food but I won't make this one again.
