Taiwanese Pork Chops

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.