4 Pork rib chops
1 Clove garlic, crushed
1 Scallion, cut into 1" pieces
2 Tbsp light soy sauce
1 Tbsp rice wine
1 tsp sugar
1 tsp kosher salt
pinch of 5 spice
pinch of ground white pepper
Pound the pork chops to 1/4" thickness.
Combine the remaining ingredients. Place pork chops into a dish or zip lock bag.
Pour marinade over pork.
Refrigerate for several hours or overnight.
About 30 minutes to an hour before cooking, add 2 Tbsp corn starch and 1/4 cup rice flour to the pork chops and make sure you coat them evenly.
Set them onto a wire rack, cover and let sit at room temperature until ready to fry.
Heat a large heavy skillet over medium heat. Add enough oil to fill the pan about 1/8" deep.
Fry the pork chops until golden brown on both sides. Let rest on a wire rack before serving.
I served the chops over rice along with wok fried pea vines and oyster mushrooms, soy sauce egg and braised bamboo shoots. Good stuff!