Salt and Pepper Pork Chops

• 2 thin bone-in pork chops
• 1 tsp. soy sauce
• 2 Tbsp. Shaoxing wine (or dry sherry)
• 1 clove garlic, minced
• 2 Tbsp. Wondra (or all-purpose flour)
• 2 Tbsp. tapioca starch
• 0.25 tsp. seasoned salt
• 0.25 tsp. black pepper
• 0.25 tsp. garlic powder
• Cayenne pepper to taste
• 0.25 cup peanut, corn, or other oil

Mix together the soy sauce, wine, and garlic, and marinade the pork chops for 20 minutes, then remove them and let them air on a rack for a further 10 minutes. Discard the marinade.

Combine all the dry ingredients. Dredge each side of the pork chops in the mixture, then set them aside on a plate.

Heat the oil over medium-high heat, and when it's hot, cook the pork chops, 3 minutes on the first side; 2 minutes on the other side.

If you're cooking more than two, remove the first batch to a warm plate and repeat with remaining pork chops.

Serve with hot Chinese mustard and a simple salad—perhaps a cucumber or mushroom salad.