Taiwanese Pork Chop

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1. 1Step 1: Cut small slits along the fat side of the pork chops to prevent curling when cooking.
2. 2Step 2: Use a meat tenderizer and pound the meat to be about 1/4 inch thick.
3. 3Step 3: Smash the garlic and toss into a large gallon ziplock bag along with the marinade of sugar, white pepper, soy sauce, and Shaoxing wine. Mix the marinade until sugar has dissolved.
4. 4Step 4: Put the pork chops into the bag and make sure every part of the pork is covered with marinade. Massage the meat for a minute and then put the bag in the fridge for at least 30 minutes, preferably 2 hours, or even overnight.
5. 5Step 5: Remove the meat from the bag and toss out the marinade.
6. 6Step 6: Pour coarse potato starch in a shallow container and dredge the meat on both sides so it's well coated and shake off the remaining flour.
7. 7Step 7: Heat the pan to medium high and add about 1/4 inch of oil.
8. 8Step 8: Gently lay down the chop on one side for about 2-3 minutes and then flip to the other side. After another 2-3 minutes, when the chop is nice and golden brown, remove and put on a paper towel to soak up the rest of the oil.
9. 9Step 9: Let the pork chop cool for about 5 minutes and then cut into thick strips to serve.