Start by patting the pork chops dry using a paper towel or clean kitchen towel. A dry surface allows the marinade to cling better. Set the pork chops on a sturdy cutting board. Using the back of your knife or a mallet, tenderize and flatten the meat. Pound the chops at an angle, then shift the angle 90 degrees and repeat the process to create a crisscross pattern. This technique ensures a tender result, making your pork chops perfect for eating.

In a medium mixing bowl, combine the oyster sauce, soy sauce, Shaoxing wine, sugar, black pepper, and cornstarch. Mix everything together until smooth. This marinade is where the flavor magic happens! Add in the tenderized pork chops, ensuring they’re well-coated. Let them soak in the goodness for about 20 minutes. If you're avoiding alcohol, skip the Shaoxing wine and substitute it with water or chicken broth.

While your pork marinates, it’s time to prep the aromatics. Smash, peel, and mince the garlic cloves. Next, peel and mince the fresh ginger, followed by slicing the white and red onions into 1/4-inch thick strips. For a crunchier texture, keep the slices larger; for a softer bite, slice them thinner.

On a plate, pour the cornstarch. Take each piece of pork chop and lightly coat it with the cornstarch on both sides. Shake off any excess. This step is crucial for achieving that golden, crispy texture when searing the pork.

Heat a pan over high heat and add enough cooking oil to coat the bottom. Once heated, carefully place the pork chops in the pan and immediately reduce the heat to medium to prevent burning. Let them cook for about 4-5 minutes until a golden brown crust forms, then flip to the other side.

After flipping the pork chops, let them fry for another 2-3 minutes. Push the pork to the sides of the pan. In the center, add the minced garlic, ginger, and onion slices. This way, they cook closer to the heat. Fry for 2-3 minutes until they soften. Sprinkle garlic salt over the pork and add a splash of Shaoxing wine or broth. Cover the pan with a lid and turn off the heat. Letting it steam for a short while helps finish cooking the pork while keeping it moist. After 2-3 minutes, uncover, give it a quick stir, and serve, resting the pork atop a bed of those lovely aromatics.