Pound the pork chops back and forth with a pounder or the back of a knife (Chinese way) then marinate with rice wine, white pepper, salt and light soy sauce for 10 to 15 minutes.
Mix 4 tbsp. of starch with 1 and 1/2 tbsp. water in a small bowl. Then mix with marinated pork chops.
Heat oil to 160 degree C (almost smoky) and then fry the pork chop one by one until well browned.
Heat around 1 tbsp. of oil in a pan and fry ginger and green onion over slow fire until aroma. Then place fried pork chops in, add a small pinch of salt, sugar and light soy sauce. Simmer for 1 to 2 minutes. Pick the pork chops out, discard the ginger and green onion, and keep the sauce to pour over.
Sprinkle chopped green onion and serve directly. Recommend serving with steamed rice.