Taiwanese Pork Chops

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 1 hour 20 minutes

Ingrédients

4 (3/4 inch) thick bone-in pork chops

2 tablespoons soy sauce

1 tablespoon minced garlic

1 tablespoon sugar

½ tablespoon white wine

½ tablespoon Chinese five-spice powder

vegetable oil for frying

cornstarch

Instructions

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

Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition

• Calories: 727 kcal
• Lipides Totaux: 71 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 0 g
• Cholestérol: 35 mg
• Sodium: 478 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 3 g
• Protéines: 15 g