Thin, charred, crisp-edged bone-in pork chops are favorites across cuisines in Asia. Here, the flavor profile skews Chinese. Pork chops marinate in a mix of soy sauce, rice wine or dry sherry, a bit of sugar, garlic, and aromatic five-spice powder, with its touches of cinnamon and star anise. A whole egg also goes into the marinade—a variation on the Chinese technique of “velveting,” or coating meats before cooking, to keep them tender and juicy even after exposure to a hot pan. The final step: adding cornstarch to the marinade to complete the velveting process. Serve with steamed white or brown rice.