Taiwanese Fried Pork Chop Recipe

With a sharp knife, make several slits near pork chop edges to keep them from curling when fried.

Combine soy sauce, garlic, sugar, rice wine, five-spice powder, and salt in a large zip-top bag. Place pork in the bag; seal tightly. Carefully massage marinade into pork. Refrigerate for atleast 1 hour, turning bag every so often.

In a large, deep-frying pan, heat enough vegetable oil to fill pan to a depth of 1/2 inch. Remove chops from zip-top bag (don't wipe off marinade). Dredge both sides of chops in cornstarch.