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Five Fragrance Pork Chops


Yield: 6 servings

6 Pork chops, bone in, cut in Half, pound with back edge of cleaver.

MARINADE
1 tablespoon Brown sugar
1/2 teaspoon Five spice fragrance powder
1/2 teaspoon Finely minced fresh ginger
1/4 c Black soy sauce
1 tablespoon Rice wine or dry sherry
2 Scallions, finely minced, include some of the green.

Marinade:
Mix the marinade ingredients in a bowl; marinate chops for at least 30 minutes turn from time to time.

Lightly dredge the marinated pork chops in 1/4 cup cornstarch. Heat oil in a large skillet. Pan-fry chops, a few at a time, until they are golden brown. Drain on paper towels.

Serve hot.

Hint:
I like to use a plastic zip-type bag for marinating. It's easier to turn the entire bag from side to side then using a bowl and turning the meat piece by piece. It also keeps the marinade odor out of the refrigerator, especially when you use a marinade with garlic. Additionally, the bag takes up less shelf space than a bowl.





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