Make 4 small slits around the edges of the pork chops, evenly spaced, to prevent the pork from curling when fried. Lightly pound pork chops with a mallet until ¼ inch thick. Combine ingredients for marinade from soy sauce - minced garlic and combine with the pork chop, turning to coat. Marinate for one hour.

Heat saute pan over medium heat. Add enough oil to fill the skillet to a depth of ¼ inch. Remove pork chops from marinade and dredge in the sweet potato starch, shaking off excess. Carefully lay pork chops in the hot oil and fry until golden brown, about 6-7 minutes. Flip pork chop and continue to cook on the other side until golden brown. Remove from oil and transfer to a paper-towel-lined tray to drain excess oil. Repeat with remaining pork chops and serve with rice.