Mix together tangerine juice, soy sauce, brown sugar, five spice and salt. Divide the sauce into two parts.
Add half of the minced ginger, garlic and egg to one portion of the marinade mix to use with the pork chops.
Add pork to zip lock bag and pour in prepared marinade. Marinate overnight for best results, but at least for one hour. Massaging back every now and then, to work the marinade into the meat.
Just before frying, pour cornstarch on top of pork and stir into marinade, mixing as well as possible.
Heat enough oil in a large skillet to cover the bottom of the pan. Place the pork chops in pan when the oil begins to shimmer.
Cook pork chops over med-high heat until cooked through. 2-3 minutes per side.
let remaining marinade mix come to room temperature before cooking the pork chops
in a saute pan add 1 tsp sesame oil remaining minced ginger, garlic and shitake mushrooms. saute for 2 minutes
mix 1 teaspoon cornstarch into the remaining marinade, adding the mixture to the pan with the ginger and garlic. Allow to lightly boil thickening the sauce. If sauce is too thick add water or additional tangerine juice.
Garnish with scallions and tangerine wedges. Serve with Jasmine Rice, steamed broccoli and enjoy