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Pork Chop on Rice


Pork Chop on Rice
4 pork chops, trimmed with one-inch tiny cuts all around to prevent curling
1 clove garlic, minced
1 teaspoon rice wine
1/2 teaspoon five-spice powder
1 Tablespoon corn oil
1/2 cup sweet potato flour mixed with two tablespoons cornstarch
2 cups cooked rice, kept hot until needed
1. Put pork chops on flat place. Mix garlic, rice wine, and five-spice powder and spread on both sides of each chop. Set aside for fifteen minutes. 2. Heat oil slowly and dip each pork chop into the flour mixture and fry until crisp.
3. Put half cup of rice on each of four dinner plates and put one pork chop on each, and serve with or without a dipping sauce of your choice.

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