Place pork chops on a cutting board and hit with the back of a knife to tenderize them, until the pork chops become half their original thickness.

Place pork chops on a big plate. Add Shaoxing wine to cover the pork chops and marinate for 15 to 30 minutes at room temperature. Discard cooking wine and dry the pork with a paper towel.

Season both sides of pork with salt and pepper and set aside.

Place flour, egg white and bread crumbs in 3 separate plates.

Add vegetable oil to a non-stick skillet, just enough to cover the bottom. Heat over medium high heat. When oil is hot, coat both sides of a pork chop with flour and shake off any extra. Dip it in egg white, then coat with bread crumbs. Gently place pork chop into the skillet and fry over medium heat, until the bottom side turns golden brown. Flip to cook the other side, until it turns golden. Cover and cook over low heat until the pork is cooked through, 3 to 4 minutes. Cut a piece of pork to make sure it's cooked inside. Transfer to a plate with a paper towel to soak up any extra oil.

Add more oil to the skillet and cook the rest of the pork chops in the same manner.

Serve warm with a wedge of lemon, ketchup or mayonnaise.