Pork Chops with Chinese Five Spice

    Pork Chops with Chinese Five Spice

    (110)
    43saves
    1hour20min


    109 people made this

    Chinese five spice powder gives these pork chops a delicious flavour. Serve this with plain white rice and a simple vegetable side.

    Ingredients
    Serves: 4 

    • 4 thick bone-in pork chops
    • 2 tablespoons soy sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon sugar
    • 1/2 tablespoon white wine
    • 1/2 tablespoon Chinese five spice powder
    • 2 cups vegetable oil for frying
    • 2 tablespoons cornflour

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour20min 

    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. 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.
    3. 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.
    4. Carefully add chops to frypan; cook, turning once, until golden brown on both sides and cooked through.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (111)

    by
    73

    I made these for dinner once again an they were a hit! I advise you NOT to leave out the 5 spice powder...it's the ingredient that really "makes" this recipe. 5 spice powder has a distinct flavor and usually contains equal parts of cinnamon, anise, ginger, cloves, and fennel. I made a few alterations that you may find helpful:marinade the chops for at least 3 hours or better yet overnight,use a strainer to evenly coat the pork chops with cornstarch, use medium or thin cut chops (as thick chops take longer to cook and may dry out)and , use less oil to fry them. Our family enjoyed these porkchops and I look forward to making them again. Thanks for sharing.  -  14 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    53

    These chops turned out fantastic. I made a few changes to the original. I made it for two pork chops. I increased the 5 spice to about 1 1/2 tsp. and I used about a 1/4 cup of white wine. Cooking, I used a tblsp. of margarine and a little olive oil. Did a high heat sear about 1 min. each side. I then reduced heat to med., covered and cooked 5 min. each side. They were tender and juicy and really flavorful. I served with white rice and spicy Bok Choy which made a spicy kick to the fragrant meat. I will definitely be making this again.  -  13 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    50

    This dish was a huge hit with the hubby. The trick to this dish is 1)Use thin sliced pork chops, 2) make little slits on both sides, and 3) marinate for at least 3-4 hours. I didn't use as much oil for frying as they suggested, but it still turned out fine. Very flavorful!!! Will make again!  -  01 Oct 2005  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate