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I know some of you don't care for Chinese Five spice. But if you cook this pork chop slowly, the spices will mellow and meld. For those of you who don't know, Chinese Five spice is a blend of Star anise, Sichuan peppercorns (a tree bark in actuality) Fennel, Cloves, and Cinnamon (another bark, of cassia)
Rub:
3/4 tsp. salt
1/4 tsp Chinese Five spice
4 Pork chops, about 1/2 inch thick
Sauce:
1/4 cup Orange juice
1/4 cup Chicken stock
1 1/2 tablespoons Soy sauce
1 tablespoon packed brown sugar
1 tablespoon grated orange peel
For cooking:
1 tablespoon Peanut, Coconut, or Canola oil
1 small onion, cut into 1 inch cubes
2 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
1 fresh red jalapeno chili, seeded and sliced
Last minute:
2 teaspoons cornstarch, dissolved in 2 tsp. water
Preparation and cooking:
Combine salt and Five spice in a small bowl. Sprinkle
on both sides of pork chops.
Combine sauce ingredients in a bowl.
Place a heavy frying pan over high heat until hot. Add 1/2 tablespoon
of the cooking oil, swirling to coat sides. Place pork chops in pan,
sear each side for 2 minutes. Remove them from pan.
Heat remaining oil in pan, swirling to coat. Add ginger, garlic,
and jalapeno. Cook 1 to 1 1/2 minutes. Return meat to pan,
and add the sauce. Cover and simmer 5 to 7 minutes.
Remove meat from pan. Add cornstarch mixture to pan and cook until the
sauce thickens. Use a spatula to spoon a bit over each pork chop. Serve right away.
*Can add small pineapple chunks and diced bell pepper to sauce at last minute for extra flavor/presentation.
Last edited by TerraDown; 05-17-2016 at 12:19 PM..
I know some of you don't care for Chinese Five spice. But if you cook this pork chop slowly, the spices will mellow and meld. For those of you who don't know, Chinese Five spice is a blend of Star anise, Sichuan peppercorns (a tree bark in actuality) Fennel, Cloves, and Cinnamon (another bark, of cassia)
Rub:
3/4 tsp. salt
1/4 tsp Chinese Five spice
4 Pork chops, about 1/2 inch thick
Sauce:
1/4 cup Orange juice
1/4 cup Chicken stock
1 1/2 tablespoons Soy sauce
1 tablespoon packed brown sugar
1 tablespoon grated orange peel
For cooking:
1 tablespoon Peanut, Coconut, or Canola oil
1 small onion, cut into 1 inch cubes
2 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
1 fresh red jalapeno chili, seeded and sliced
Last minute:
2 teaspoons cornstarch, dissolved in 2 tsp. water
Preparation and cooking:
Combine salt and Five spice in a small bowl. Sprinkle
on both sides of pork chops.
Combine sauce ingredients in a bowl.
Place a heavy frying pan over high heat until hot. Add 1/2 tablespoon
of the cooking oil, swirling to coat sides. Place pork chops in pan,
sear each side for 2 minutes. Remove them from pan.
Heat remaining oil in pan, swirling to coat. Add ginger, garlic,
and jalapeno. Cook 1 to 1 1/2 minutes. Return meat to pan,
and add the sauce. Cover and simmer 5 to 7 minutes.
Remove meat from pan. Add cornstarch mixture to pan and cook until the
sauce thickens. Use a spatula to spoon a bit over each pork chop. Serve right away.
*Can add small pineapple chunks and diced bell pepper to sauce at last minute for extra flavor/presentation.
Just seeing this now, Terra. Yum!! Can't rep you at the moment. I plan to try this recipe soon!
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