Yield: 6 servings
6 Pork chops, bone in, cut in Half, pound with back edge of cleaver.
MARINADE
1 tablespoon Brown sugar
1/2 teaspoon Five spice fragrance powder
1/2 teaspoon Finely minced fresh ginger
1/4 c Black soy sauce
1 tablespoon Rice wine or dry sherry
2 Scallions, finely minced, include some of the green.
Marinade:
Mix the marinade ingredients in a bowl; marinate chops for at least 30 minutes turn from time to time.
Lightly dredge the marinated pork chops in 1/4 cup cornstarch. Heat oil in a large skillet. Pan-fry chops, a few at a time, until they are golden brown. Drain on paper towels.
Serve hot.
Hint:
I like to use a plastic zip-type bag for marinating. It’s easier to turn the entire bag from side to side then using a bowl and turning the meat piece by piece. It also keeps the marinade odor out of the refrigerator, especially when you use a marinade with garlic. Additionally, the bag takes up less shelf space than a bowl.