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 frypan, heat enough vegetable oil to fill the frypan to a depth of about 1cm. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornflour on both sides of the chops.
Carefully add chops to frypan; cook, turning once, until golden brown on both sides and cooked through.