Asian Inspired Pork Chops

Name: Asian Inspired Pork Chops
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Bone-in pork chops, 3/4-inch thick (about 2-1/2 to 3 pounds); 3-4 tsp. Chinese 5-spice (traditional blend); 1 tsp. Fresh ground black pepper; 1 yellow onion, chopped; 2-3 cloves garlic, fresh, minced; 1-1/2 Tbs. Peanut oil; 1/2 Tbs. Sesame oil; 1 cup chicken stock (unsalted); 1/4 cup sugar; 1 Tbs. rice vinegar; 3 Tbs. soy sauce; 1 scant Tbs. Corn starch (+1 Tbs. water); 2 tsp. toasted sesame seeds; As needed, sprinkle of kosher salt; 1/4-1/2 tsp. Red pepper flakes (optional) Adjust heat as desired; 4 sprigs cilantro (garnish)

RJ Penn @rjpenn

Benton, Arkansas

I have traveled to China many times for work. I absolutely LOVE the food. In this recipe, I play off of some of the ingredients and flavors I have encountered on my travels to make a great Asian-inspired bone-in pork chop. The Chinese 5 spice gives that authentic oriental flavor and aroma of anise, cinnamon, fennel and cloves. The sauce is a sweet and sour flavor with sweetness of onions and garlic, saltiness of soy sauce, and sour pop of rice vinegar. The chops should be tender and moist. If you like spice, add a bit of red pepper flakes.

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Ingredients

30 mins

4 servings

4Bone-in pork chops, 3/4-inch thick (about 2-1/2 to 3 pounds)
3-4 tsp.Chinese 5-spice (traditional blend)
1 tsp.Fresh ground black pepper
1yellow onion, chopped
2-3 clovesgarlic, fresh, minced
1-1/2 Tbs.Peanut oil
1/2 Tbs.Sesame oil
1 cupchicken stock (unsalted)
1/4 cupsugar
1 Tbs.rice vinegar
3 Tbs.soy sauce
1scant Tbs. Corn starch (+1 Tbs. water)
2 tsp.toasted sesame seeds
As needed, sprinkle of kosher salt
1/4-1/2 tsp.Red pepper flakes (optional) Adjust heat as desired
4 sprigscilantro (garnish)

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Steps

30 mins

1

Heat large 12" skillet or saute over medium-high heat. Make sure pan is large enough to lay chops flat, and have room for the veg and wet ingredients.
2

Layout pork chops on work surface and pat dry with paper towel. The chops should be a little sticky, not wet and slimy.
3

Rub down with chops with Chinese 5 spice- should have a nice even coat each side. Sprinkle each side with black pepper.
4

Add peanut & sesame oils to hot pan. Immediately place chops flat in pan. Sear this side about 3 minutes.
5

Flip chops to sear other side. Add onions to the pan. Try and nestle the onions between the chops so they make contact with the pan. Cook about 3-4 minutes, until onions start to sweat and caramelize.
6

Add garlic and stir. Cook about 30 seconds. Reduce heat to medium-low.
7

Add chicken stock, rice vinegar and soy sauce. Bring to simmer/light boil.
8

Add sugar to pan. Mix 1 Tbs. corn starch with 1 Tbs. water; add to pan. (Optional- add Red pepper flakes)
9

Stir until sauce starts to thicken and cook about 3 minutes.
10

Check sauce for salt/pepper- adjust as needed. Add sesame seeds and stir gently.
11

Check doneness of the thickest chop with meat thermometer; should read a minimum 145°. If below, add 1-2 minutes of cook time and recheck.
12

When chop temperature reads greater than 145°, Plate chops and drizzle with sauce and onions. Allow to rest 3 minutes. Garnish with spring of cilantro and serve.