Five Spice Pork Chops
5 Spice Pork Chops
5 Spice powder is used a lot in Chinese and Vietnamese cuisine. So what is 5 spice powder? It is a combination of cloves, fennel, cinnamon, star anise, and peppercorns. I can’t think of anything better to put 5 spice on than pork! When choosing pork chops, I like to use 1″ thick bone in chops. They tend to dry out easier if they are thinner. It is really up to your personal preference though. I will also recommend to not use boneless pork chops. You are doing a disservice to the pig that gave it’s life for you to eat and to yourself. Bone in cuts are more flavorful and are more moist than boneless. So gnaw on that bone. Do it.
Ingredients
- 2-3 1″ thick bone in pork chops
5 Spice Marinade
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 tbsp pork boullion
- 1/2 tsp 5 spice powder
- 1/2 tsp sesame oil
- 1/4 tsp black pepper
- 2 star anise pods
- 1 stalk lemongrass finely minced
- 2 garlic cloves minced
- 1 shallot minced
Instructions
- Mix together the fish sauce, soy sauce, sugar, pork bouillon, 5 spice powder, sesame oil, and black pepper is a bowl.
- In a mortal and pestle or food processor, pound the garlic, lemongrass, and shallots into a paste.
- Add the paste to the rest of the marinade.
- Pour the marinade over the pork chops. Add the star anise. Marinate for 2 hours, preferably overnight.
- When ready to cook, preheat your oven to 350 degrees. Place your pork chops on a rack on a baking sheet covered in foil.
- Bake for 25 minutes or until the pork reaches an internal temperature of 150 degrees. Let rest for 5-10 minutes before serving.
- Get in my belly!
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