Have you ever had the Chinese spice 5-spice? I’ve seen it used a lot in cooking shows, but I’ve never actually cooked with it till now. The flavor reminds me of black licorice. I’m not a fan of black licorice, but I liked this. Maybe because it has a hint of cinnamon mixed with it.
Let’s face it; sometimes pork chops can be boring. It’s very easy to do the same thing with them every time you make them. I find a redundancy in my pork chop cooking. I bread them and cook them, but never do much more. Not even a sauce.
So I pulled out the 5-spice and gave it a whirl. These pork chops are moist and packed with flavor, a great combination of sweet and savory.
These take around 5 minutes to prepare and 30 minutes to bake. I always use thin chops with no bone. That’s how we like them. I always cook my pork chops to 165 degrees. I’m super paranoid about not undercooking them. I know some people like them a little pink so cook them to how you like them to be cooked.
- ¼ cup brown sugar
- 1 tbsp. Chinese 5-spice powder
- ½ tsp. garlic powder
- ½ tsp. salt
- 4 boneless, thin pork chops
- 2 tbsp. vegetable oil
- Preheat oven to 350 degrees.
- Grease a 9x13 casserole dish.
- In a small bowl, mix together the brown sugar, 5-spice, garlic powder and salt.
- Dip each pork chop into the mixture. Make sure each side is well-coated.
- Place in casserole dish and cook until no longer pink. At least 30 minutes.