In chip bag or resealable bag, using rolling pin, finely ground LAY’S^® Classic Potato Chips. Transfer to shallow bowl.

In large bowl, whisk together soy sauce, rice wine, sugar, garlic, oyster sauce, white pepper, five-spice and ginger until combined. Add pork to marinade; turn to coat. Marinate in refrigerator for at least 1 hour and up to 24 hours.

Transfer flour to another shallow dish.

Whisk together eggs in another shallow dish.

Remove pork chops from marinade; discard marinade. Dip each chop in flour, dip in eggs and dredge in crushed potato chips. Let rest for 5 minutes.

Meanwhile, pour enough oil into large skillet to reach 1 inch up sides of pan. Heat over medium heat until instant-read thermometer registers 340°F.

Cook pork chops in hot oil, flipping once, for 6 to 8 minutes or until golden brown and cooked through.

Transfer to paper towel to drain. Cut pork chops into slices to serve.