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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.

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  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

726.9 calories; 14.7 g protein; 8.9 g carbohydrates; 34.8 mg cholesterol; 477.6 mg sodium. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2007
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. Read More
(73)

Most helpful critical review

Rating: 1 stars
10/05/2010
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. Read More
(4)
113 Ratings
  • 5 star values: 65
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
12/07/2007
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. Read More
(73)
Rating: 5 stars
04/14/2010
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. Read More
(53)
Rating: 4 stars
10/02/2005
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! Read More
(51)
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Rating: 5 stars
08/14/2009
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. Read More
(38)
Rating: 5 stars
07/08/2010
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. Read More
(37)
Rating: 5 stars
09/10/2006
Very easy to make and tasty. I cooked them using a non-stick cooking spray not oil so I could save calories. Read More
(27)
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Rating: 5 stars
01/29/2007
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! Read More
(20)
Rating: 5 stars
09/07/2010
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... Read More
(19)
Rating: 5 stars
05/26/2005
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! Read More
(14)
Rating: 1 stars
10/05/2010
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. Read More
(4)