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1.
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One at a time, place each pork chop in a large, resealable plastic bag and pound the chop into a thin (1/2 to 1/4-inch thickness) scallopini and set aside in the refrigerator.
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2.
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When all the pork chops have been pounded, create a marinade by combining the soy sauce, michiu wine, white pepper, five-spice, char siu sauce, and micro-planed garlic in a small mixing bowl.
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Once the marinade has been created, pour it into a large resealable plastic bag.
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Place the pork chops into the bag and seal, squeezing out as much air as possible.
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Allow the pork chops to marinate for several hours, turning the bag every so often, to allow all the flavours to develop.
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3.
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When the pork chops have marinated for several hours, build a breading station by placing sweet potato starch, beaten egg, and Panko bread crumbs in 3 separate plates.
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Bread each of the pounded pork chops by first dredging each in the sweet potato flour, then in the egg mixture, and finally in the Panko bread crumbs.
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4.
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Once each of the pork chops have been breaded on both sides, heat enough vegetable oil to fill a large, heavy-bottomed frying pan to a depth of about 1/2 inch over medium high heat and fry the pork chops, turning once, until golden brown on both sides and cooked through.
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5.
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Serve accompanied by plain white rice, noodles, or a simple vegetable.
