In a medium bowl, mix garlic, salt, brown sugar, five-spice powder, 1/4 cup soy sauce, and 2 tbsp. water. Add pork chops to marinade, cover, and refrigerate 2 hours, turning several times.
Preheat oven to 325°. Fill a roasting pan with enough water to come 1 in. up sides and put on bottom rack of oven. Insert a 12-in. metal skewer through all 4 chops, about 1/2 in. from edge. Space chops about 1 in. apart on skewer. Pull out top rack of oven halfway, making sure rack is still supported and level, and very carefully lower the skewer crosswise onto rack so meat goes between the bars and skewer rests on rack. Slowly push rack back into oven, then move pan of water directly beneath hanging meat.
Bake chops 30 minutes. Increase temperature to 425° and cook 10 minutes more. Pour corn syrup and remaining 1 tbsp. soy sauce into a shallow dish and mix to combine. Transfer pork chops from skewer into corn syrup mixture, rolling to coat, then thinly slice each chop. Serve with hot rice or soba noodles if you like.
Note: Nutritional analysis is per serving.