Peel and grate ginger. Peel and chop one of the garlic cloves. Dab all the surface area of the chops dry with paper towels

In a medium-sized bowl, whisk together soy sauce with sesame oil, five-spice, cinnamon and sugar until the sugar dissolves. Pour mixture into a large freezer bag and add the pork chops. Let marinate in the fridge for at least 2 hours. Take chops out of the fridge about 30 minutes before you plan to fry them.

Peel potato and chop or grate it into slices using a vegetable slicer.  Peel and chop the leftover garlic clove. Fill a large pot with about 1 l water, add some salt ( about 1 tsp) and bring to a boil. Add the chopped potatoes and let simmer for 1-2 minutes until al dente. Remove potatoes from water and rinse with cold water to stop the cooking process. Drain and add to a bowl. Toss potatoes with chopped garlic, rice wine vinegar, 1-2 tsp of sugar (or sweetener) and 1/2 tsp of salt.

In a small pan, heat up 2 tbsp of oil on medium heat. Add pepper and fry for about 2 minutes or until you notice the fragrant aroma filling your kitchen. Remove pepper and throw away. Add chilli to the oil and fry until they start to turn brown. Remove and add the hot oil to the grated potatoes. Mix and let stand at room temperature until the pork chops are ready. 

Heat another 2 tbsp of oil in a big frying pan over medium-high heat. Take pork chops out of the freezer bag and add to the hot pan. Fry for 2 minutes per side, then add the marinade from the freezer bag, the hoisin sauce and the wine. Let come to a boil and start basting the chops in the sauce.  Remove meat from the pan after 2 minutes and let rest. Reduce simmering sauce until it reaches the desired consistency and spoon over the plated pork chops.

Serve the Chinese Pork Chops with a side of Sichuan-Style Potato Salad and enjoy!