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Pat the pork chops dry with a paper towel or clean kitchen towel.
In a medium-sized bowl, combine oyster sauce, light soy sauce, Shaoxing wine, sugar, black pepper, and cornstarch. Mix well.
While the meat is marinating, prepare the garlic and ginger. Smash, peel, and mince the garlic. Then slice and mince the ginger.
Spread a layer of cornstarch on a plate. Lay each pork chop on the cornstarch and give it a few gentle flips so that the pork chop is lightly coated in cornstarch. Dust off any excess cornstarch.
Heat a pan over high heat.
Let it fry for another 2-3 minutes, then push the pork chops to the sides of your pan. In the center space, add the ginger, garlic, and onions. Make sure these ingredients get underneath the pork chops so they can be closer to the heat and start cooking nicely.