Chinese Five-Spice-and-Maple-Glazed Pork Chops
Recipe provided courtesy of National Pork Board.
6 boneless top loin pork chops, 1 1/4-inch-thick ("America's Cut")
4 tablespoons olive oil
1/4 cup Chinese five spice powder
2 tablespoons sea salt
1 tablespoon ground black pepper, freshly ground
1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar
- For Pork Chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
- For Glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
- To Cook: Preheat your oven to 350°F (175°C).
- Add a little cooking oil to pan and heat over medium-high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side.
- Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145°F (62.7°C), about 10 to 12 minutes.
- During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove pan from oven and let stand for 3 minutes.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 460; Total Fat: 27g; Saturated Fat: 9g; Cholesterol: 75mg; Total Carbs: 41g; Fiber: 0g; Protein: 16g; Sodium: 1460mg.
Recipe and photograph provided courtesy of National Pork Board.