Taiwanese Pork Chops
Taiwanese Pork Chops is a gluten free and dairy free recipe with 4 servings. For 25 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 44 calories. This recipe from Allrecipes requires sugar, bone-in pork chops, cornstarch, and white wine. It works best as a side dish, and is done in about 1 hour and 20 minutes. 51 person were glad they tried this recipe. With a spoonacular score of 8%, this dish is improvable. Users who liked this recipe also liked Taiwanese Noodles with Meat Sauce (Taiwanese Spaghetti), Taiwanese Pork {lo Ba}, and Taiwanese Pork Noodle - Lo Ba.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 tablespoon Chinese five-spice powder
4 (3/4 inch) thick bone-in pork chops
cornstarch
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon sugar
vegetable oil for frying
1/2 tablespoon white wine
Equipment:
knife
ziploc bags
frying pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
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.
3. 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.
4. In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch.
5. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
6. Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Nutrition Information:
covered percent of daily need
