Taiwanese Pork Chop Over Rice ( 台式排骨飯)

Ingredients

Makes 5 servings

• 5 pork chops, bone-in
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp garlic powder
• 1 tsp cinnamon powder
• 1 tbsp rice wine or cooking wine
• 1 tsp ground white or black pepper
• 1 cup potato starch
• 3 tbsp corn starch
• vegetable oil for frying

Method

1. Pound each pork chop with a meat pounder for both sides. 
2. In a bowl, add the soy sauce, sugar, garlic powder, cinnamon powder, rice wine, and ground pepper to marinate the pork chops.
3. Place the chops in the marinade, and rub evenly over the chops. 
4. Let the chops sit for 30 minutes in the refrigerator.
5. In a large skillet, heat oil over high heat for deep frying
6. Remove the chops from the marinade bowl.
7. In a plate, mix the potato starch and corn starch together well.
8. Lightly coat the starch mixture on both sides of the chops, and shake off the excess.
9. Fry the chops until golden brown, turning once, and fry the other side until cook through.
10. Take 1 chop out and make a small cut at the thickest part to check for doneness. 
11. Drain on paper towels, sprinkle some ground pepper and serve immediately.

This pork chop can be served with white rice, sauteed bok choy, a hard boil egg and bean curd in soy sauce, and top with pork sauce.