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Taiwanese Pork Chops

SHARONLIN

"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

1 h 20 m servings 727 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  2. 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.
  3. 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.
  4. Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.

Footnotes

  • 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


Per Serving: 727 calories; 71 g fat; 8.9 g carbohydrates; 14.7 g protein; 35 mg cholesterol; 478 mg sodium. Full nutrition

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Reviews

Read all reviews 88
  1. 110 Ratings

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Most helpful positive review

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 flavo...

Most helpful critical review

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 thoug...

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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 flavo...

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. Cookin...

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 ...

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 "ma...

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...

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 sh...

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...

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!