Slit the edges of the pork chops with a sharp knife to prevent them from curling during cooking.
Combine soy sauce, garlic, sugar, white wine and five-spice powder in a large resealable plastic bag. Add the chops and close the bag tightly. Coat the chops well with marinade, squeezing the mixture into the chops. Chill for an hour at the minimum and turn the bag often.
Fill a skillet with vegetable oil by about half inch. Heat while preparing the chops. Take the chops off the bag and sprinkle it lightly with cornstarch.
Cook the chops into the heated skillet until evenly golden brown.
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