• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
×

Home » Recipes » Pork

Taiwanese Pork Chops

Published: Jan 2, 2014

Sharing is caring!

Pan-fried pork chops are a basic dish that can be modified and edited according to the culture. They can be served with sausage gravy for an American version, simmered in eggs and a soy sauce mix for a Japanese version, and topped with tomato sauce and melted Parmesan for an Italian version. The same dish even has numerous names according to different countries, including but not limited to Pork Milanese, Tonkatsu, and Pork Schnitzel. Today I'm preparing Taiwanese pork chops, pan-fried pork chops that have been marinated in a soy sauce-based mixture. An easy-to-prepare meal that delivers on flavor!

Taiwanese pork chop
taiwanese pork chops
taiwanese pork chops
Print Recipe

Taiwanese Pork Chops

Total Time1 hr 20 mins
Course: Main Course
Cuisine: Taiwanese
Keyword: pork
Servings: 4
Author: Cherry on My Sundae

Ingredients

  • 4 pork chops bone-in
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon Chinese five spice
  • 2 star anise
  • ¼ teaspoon black pepper
  • 2 spring onions chopped
  • 2 garlic minced
  • 1 cup sweet potato starch
  • oil for frying

Instructions

  • Make 4 small slits around the edges of the pork chops, evenly spaced, to prevent the pork from curling when fried. Lightly pound pork chops with a mallet until ¼ inch thick. Combine ingredients for marinade from soy sauce - minced garlic and combine with the pork chop, turning to coat. Marinate for one hour.
  • Heat saute pan over medium heat. Add enough oil to fill the skillet to a depth of ¼ inch. Remove pork chops from marinade and dredge in the sweet potato starch, shaking off excess. Carefully lay pork chops in the hot oil and fry until golden brown, about 6-7 minutes. Flip pork chop and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel-lined tray to drain excess oil. Repeat with remaining pork chops and serve with rice.

**Helpful tips and common mistakes

Taiwanese pork chops differ from other culture's pork chops for two reasons, the marinade and the sweet potato flour.

Start by prepping the pork. Cut slits around the edges of the pork to prevent the pork from curling up while cooking. Pound the pork with a mallet to tenderize the meat and allow even cooking. Combine the seasonings for the marinade including five-spice, star anise, soy sauce, sugar, garlic, and spring onions and add the pork, turning to coat both sides. To get maximum flavor, allow the pork to marinate for at least one hour.

marinate the pork

Once the pork is marinated, it is ready to be fried. Unlike other pan-fried pork recipes that use egg, flour, and panko, this version only requires sweet potato starch. When shopping for this item, make sure to purchase potato starch or potato starch flour instead of potato flour. Potato starch is a very fine, bland flour while potato flour is a heavy flour with a stronger potato taste.

taiwanese pork chops

Coating the pork chops in potato starch allows the pork to get crispy faster. The result? Beautifully browned chops in no time. Traditionally Taiwanese pork chops are served on a bed of rice with several side dishes ranging from pickled cabbage, minced meat sauce and boiled eggs, pickled daikon, and seared tofu. An easy to prepare and balanced meal that is suitable for kids and adults alike!

taiwanese pork chops

For more Taiwanese inspiration check out this Taiwanese minced meat recipe!


Sharing is caring!

More Pork

  • Cajun Shrimp and Sausage Skillet
  • Korean Spicy Pork Pancakes
  • Cheesy Butternut Squash Bacon Clafoutis
  • N'duja Butternut Squash Mac and Cheese

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. Jasline @ Foodie Baker

    January 08, 2014 at 1:57 am

    I love Taiwanese food - I remember eating a bian dang (bento) with that yummy pork chop and a braised egg and vegetables. Can't wait to recreate this at home, thanks for the tips! 🙂

    Reply
    • cma0425

      January 08, 2014 at 8:34 am

      I'm a huge fan of Taiwanese food too. Enjoy!

      Reply
  2. Lila

    May 26, 2019 at 8:48 pm

    Do you have a reliable recipe for Taiwanese style pickled cabbage? The photos I see online seem too fresh and light compared to what I ate in a Taiwanese restaurant... maybe what I had was just pickled longer but it was so delicious I can’t stop thinking about it!

    Reply
    • Cherry on My Sundae

      May 27, 2019 at 9:37 pm

      Unfortunately, I don't. Not many places actually make Taiwanese style pickled cabbage but when they do, it's so good. If I create a recipe, I will let you know!

      Reply

Primary Sidebar

Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

More about me →

Subscribe

Join my email list and get recipes delivered straight to your inbox!


 

 
 

Seasonal Favorites

  • Spicy Chicken Vermicelli Soup
  • Everything Bagel Spice Citrus Salad
  • Italian Farro Stew with Sun-Dried Tomato Gremolata
  • Mediterranean Tuna Salad with Egg

Footer

↑ back to top

  • Pinterest
  • Instagram

Privacy Policy