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

Chinese_Five-Spice-and-Maple-Glazed_Pork_Chops_HRPrep 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

Recipe from: PorkBeInspired.com

Pork On Your Fork: Asian-Flavored Baby Back Ribs

asian_flavored_baby_back_ribs_recipe

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Marinating Time: 4 hours
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 racks pork back ribs, about 4 pound total
4 stalks lemon grass, chopped (white part and some pale green)
4 cloves garlic, crushed
2 shallots, finely chopped
1 2-inch piece fresh ginger root, grated, about 2 1/2 tablespoons
2 Thai chiles, (or 4-5 jalapenos), seeded and thinly sliced*
1 cup fresh cilantro, chopped
3 tablespoons sugar
2 teaspoons coriander
1 teaspoon black pepper
1/4 cup soy sauce
3 tablespoons fish sauce
3 tablespoons lemon juice
1/3 cup vegetable oil

Cooking Directions

In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.

Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.

Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.
Serve Vietnamese Dipping Sauce to accompany ribs.
Serves 4
Recipe by Steven Raichlen, author of Barbecue Bible.

* wear plastic gloves to protect hands when handling chiles

Serving Suggestions

Steven Raichlen is an author, journalist and cooking teacher. His Barbecue Bible cookbook series reinvented how America barbecues. His Asian ribs gives a sweet crunch from cilantro and peanuts which will give a different flavor to those use to the smoky tomato barbecued ribs.

Nutrition Information

Calories: 842 calories
Protein: 51 grams
Fat: 67 grams
Sodium: 814 milligrams
Cholesterol: 245 milligrams
Saturated Fat: 24 grams
Carbohydrates: 6 grams
Fiber: 0 grams

Recipe from: PorkBeInspired.com