Back to 4 servings 0.8 lb boneless pork chops ), from pork tenderloin, 2 pieces (about 0.4 lb each, 1–1¼-inch thick before pounding 0.5 tsp garlic granules, or 3 cloves grated garlic 0.25 tsp ginger powder, or 1 tsp grated ginger 1 tsp coarse sea salt 0.5 tsp ground white pepper 0.5 tsp ground black pepper 0.5 tsp five-spice powder 2 tbsp soy sauce 0.5 tsp sugar 2 tsp toasted sesame oil 1 tbsp Michiu, clear rice cooking wine, or shaoxing wine 1 large egg 0.5 cup Thick sweet potato starch, or coarse sweet potato starch Avocado oil spray
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Marinate the pork chops for at least 4 hours, preferably overnight, for the best flavor.2 Step 2: Slice each pork chop horizontally (butterfly-style) to create thinner pieces about ½-inch (1.25 cm) thick, so each chop becomes two pieces.3 Step 3: On the side with the silver skin (the thin white strip), make 3–4 shallow cuts across the strip, about 1 inch (2.54 cm) apart, cutting through the strip but not all the way through the meat, to prevent curling during cooking.4 Step 4: Gently pound each piece to about ¼-inch (0.64 cm) thickness to tenderize, but do not pound too thin or the pork will become dry.5 Step 5: Transfer the pork to a rectangular container. Add all ingredients from garlic through egg. Use your hands to break up the egg and mix well until the pork is evenly coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.6 Step 6: Lightly shake off excess marinade, then coat each piece evenly with sweet potato starch on both sides. Transfer to a plate and let rest for 10 minutes until the starch appears damp so the coating can adhere and not fall off during cooking.7 Step 7: Air fryer: Lightly spray the air fryer basket with oil. Air fry at 360°F (182°C) for 7 minutes. Open the basket, flip the pork, and spray more oil on top. Continue air frying for another 6 minutes. For extra crispiness, flip once more and cook for an additional 2–3 minutes. Use a moderate temperature to prevent the starch from burning or turning too dark.8 Step 8: Oven Bake: Preheat the oven to 400°F (200°C), or use the convection setting if available. Place a wire rack over a rimmed baking sheet to allow airflow, and lightly brush the rack with oil. Arrange the pork chops on top and spray generously with avocado oil until no dry, powdery spots remain. Bake on the middle rack for 7-8 minutes, then flip, spray any dry areas, and bake for another 5-7 minutes until golden. For a lightly charred finish, broil on the top rack for 1–2 minutes.9 Step 9: Stovetop (shallow fry): Add about ¼ inch oil and heat it to 320–338°F (160–170°C). Carefully lay-in the pork chops and fry the first side for about 90 seconds until the sweet potato starch 'pearls' and the edges look golden. Flip the chops and fry the second side for another 60–90 seconds until the crust is a light, sandy golden brown and the meat is cooked through.10 Step 10: Transfer the pork to a wire rack and let rest for 3 minutes. Slice into wide strips and serve hot. The pork chops are well-seasoned and do not require additional seasoning.11 Step 11: Serve with fried rice, sautéed baby bok choy (or green beans), soy-marinated eggs, and/or pickled cucumbers.getsaucepan.com/r/9aef407b-12b3-489e-964d-f3913c1bdd48 · Original: https://iheartumami.com/taiwanese-pork-chop/
