First prepare the pork chops. Rinse them under cold running water to remove any bone fragments and other impurities (be sure to disinfect the sink after you’re done). To avoid curling during frying, make 1-inch cuts around the perimeter of the pork chop, about 1-2 inches apart.
After that, use a rolling pin to hammer the chops to a ½-inch thickness. It can help to put some parchment paper on top of the chops to prevent splatter.
Add them to a large bowl, and add the grated garlic, 3 tablespoons water, salt, sugar, white pepper, five spice powder, light soy sauce, wine, and 1 teaspoon potato starch. Mix thoroughly to coat the pork chops. Marinate in the refrigerator for at least 3 hours or overnight.
When you’re ready to fry the pork chops, add the additional ½ cup water and ½ cup potato starch to the pork chops. Toss them until they’re evenly coated in the resulting paste.
In a cast iron skillet or Dutch oven, add about ¾ inch oil, and heat over medium high heat. When some of the marinade dipped into the hot oil sizzles vigorously, you’re ready to fry.
Fry the pork chops one at a time, carefully lowering them into the hot oil so they lay completely flat. Fry for about 3 minutes on each side, lowering the heat to medium if needed (i.e. if the pork chops are getting too dark).