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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.
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.