Deep-Fried Pork Chops

Zha Paigu

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Unique — Meal: Almost in Advance, Fried

When we lived on Taiwan, we used to eat these crisp-fried pork chops almost every other day. Here in America we enjoy serving them to our friends because they can’t believe they are Chinese. They look just like the simple fried pork chops they are, plain pieces of meat coated with batter and fried in deep fat. No exotic sauce or garniture of sliced ginger betrays their Oriental origin. But underneath their crisp exterior these pork cho