Recipe Details

Chinese Five-Spice-and-Maple-Glazed Pork Chops

Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 8 hours, 20 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 New York (top loin) pork chops, 1 1/4–inch-thick
4 tablespoons olive oil
1/4 cup Chinese five-spice
2 tablespoons sea salt
1 tablespoon black pepper, freshly ground

Glaze:

1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar

Cooking Directions

To prepare the 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.

To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.

Preheat your oven to 350F. 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 145ºF, 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 from pan from the oven and let stand for 3 minutes.

Serve chops along with Asian Pear and Cucumber Slaw on 6 dinner plates.

Makes 6 servings
 
Nutrition per serving (pork chop) 

Serving Suggestions

For this dish I marinate lean and versatile boneless top loin pork chops (also known as “America’s Cut”) in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option. A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks.
Recipe courtesy of Grand Champion of the popular cooking competition, “Chopped” and recent winner of “Iron Chef America” — Chef Madison Cowan on behalf of the National Pork Board

Nutrition Information

Calories: 460 calories
Protein: 16 grams
Fat: 27 grams
Sodium: 1460 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 9 grams
Carbohydrates: 41 grams
Fiber: 0 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Spice with Sweet
by CJ 04/26/2012
I had to adjust slightly. I used 3/4-inch boneless chops and I just cooked in a skillet since it was too hot for the oven. So they cooked about 4-5 minutes per side.   The rub was good and the glaze gave a nice balance of sweet without being coying. I used grade A maple syrup and it was fine. Didn't get the dark color of the picture. Served with couscous and a large salad with cucumbers and fresh snow peas.