Kingchops is a Taiwanese restaurant in Irvine. Your pork chop rice might come out so fast you’ll think it’s too quick. But as hard as you might try to find any telltale signs that the pork chop was reheated or less than freshly cooked, it will be flawless. Kingchops, a pork chop specialist out of Taiwan, makes its chops with just shimmer of batter that wasn’t meant to be particularly crunchy or even crisp. Instead, the defining characteristic of Kingchops’ chops is the flavor—a pervasive sweetness probably owed to a spoonful sugar, but mostly a lot of rice wine. The best thing to have with your pork chop is not the rice, but the “dry” noodle—a bowl of boiled white strands topped with diced pickled vegetables, lots of minced pork, and enough sauce to coat everything you slurp.