Braised Pork Chops With Five-Spice And Orange Peel
Published February 18, 2003
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons kosher salt
1 ½ tablespoons five-spice powder
1 ½ teaspoons ground coriander
Freshly ground black pepper
4 ¾-inch center-cut pork chops, bone in
2 tablespoons peanut or olive oil
¼ cup white wine or sherry
½ to ¾ cup chicken broth
Strips of zest from ½ orange
1 tablespoon grated ginger
2 cloves garlic, peeled, crushed and chopped
Nutritional analysis per serving (4 servings)
6 grams carbs; 138 milligrams cholesterol; 439 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 26 grams fat; 1 gram fiber; 627 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
- Step 2
Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
- Step 3
To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.
Private Notes
Comments
AMAZING flavorful recipe. I didn't have five spice, so after some research I substituted 1/4 teaspoon each of fennel, ginger, cinnamon, and clove plus a dash of cayenne. I highly recommend cooking rice in the leftover liquid. This works well for thinner chops too with greatly decreased cook time.
Pretty sure the pork chops thickness here is wrong. This would be a small bone in pork rib roast size not a pork chop.
These are delicious flavors. I marinate the chops all day in the spices then fry them and set them aside to rest and then just throw in the garlic and ginger for a minute and deglaze with the liquid. And I use mirin instead of wine.
Great recipe! My broth ran dry though. We will start with more liquid next time.