Braised Pork Chops With Five-Spice And Orange Peel
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2teaspoons kosher salt
- 1½tablespoons five-spice powder
- 1½teaspoons ground coriander
- Freshly ground black pepper
- 4Âľ-inch center-cut pork chops, bone in
- 2tablespoons peanut or olive oil
- ÂĽcup white wine or sherry
- ½ to ¾cup chicken broth
- Strips of zest from ½ orange
- 1tablespoon grated ginger
- 2cloves garlic, peeled, crushed and chopped
Nutritional analysis per serving (4 servings)
439 calories; 26 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 627 milligrams sodium
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
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.
Too salty. Tough.
Brine the pork chop first
Advertisement