Five-spice pork chops braised in soy and rice syrup with a pile of soft, sesame-scattered greens alongside: this is a genuinely satisfying dinner. The oven does most of the work while the pork slowly absorbs that sweet-savory braising liquid, and the result is tender meat with enough caramelized glaze to make it feel like a restaurant plate. Good over steamed rice. Even better as leftovers the next day.
How to Make Caramelised Pork Chops with Braised Greens
Cover the pan tightly
Foil cover during the first stage of baking keeps the pork from drying out while it absorbs the braising liquid. Remove it toward the end if you want more caramelization on top. An hour and fifteen minutes may sound long, but that’s what takes these from tough to tender.
The greens
Bok choy and leeks only need a few minutes in a hot pan. Soften the leeks first, then add the bok choy with a little water to steam through. A scatter of sesame seeds at the end is small but noticeable. 
Caramelised Pork Chops with Braised Greens
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory pork chops baked to perfection, paired with tender braised greens. A simple yet satisfying weeknight meal.
Ingredients
- 1 cups (237 ml) chicken stock
- 2 tbsp soy sauce (or tamari)
- 0.5 cups (118 ml) rice syrup
- 1 tsp five spice powder
- 800g (1 lbs) pork chops
- 1 sprig spring onions, sliced
- 1 red long chilli, seeds removed, sliced
- 1 tbsp olive oil
- 1 leek, white part only, sliced lengthways in half
- 1 bunch boy choy, sliced lengthways in halves
- 0.5 cups (118 ml) water
- 1 tsp sesame seeds
- steamed rice
Instructions
- Preheat oven to 350°F (177°C).
- Mix together stock, soy sauce, rice syrup, and five-spice powder.
- Pour mixture into a baking dish large enough to hold the chops.
- Arrange chops in the dish and sprinkle with sliced spring onions and chili.
- Cover with foil and bake for about 1 hour and 15 minutes, or until the pork chops are tender.
- Heat oil in a medium-sized pan over medium-high heat.
- Add leeks and caramelize on both sides before adding the bok choy.
- Stir-fry for another minute, then add water, cover, and lower heat to low.
- Braise for about 10 minutes.
- Sprinkle with sesame seeds.
- Serve caramelized pork chops with steamed rice and braised greens.
- Garnish with extra spring onion and chili, if desired.
Notes
- For deeper caramelization, sear the pork chops in a hot pan before baking.
- To reduce sodium, use low-sodium soy sauce or tamari and adjust seasoning to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 pork chop, 1/4 greens
- Calories: 500
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use honey instead of rice syrup?
Honey will work but caramelises faster and tastes sweeter. Use about a third less than the recipe calls for and check the chops earlier to make sure the glaze doesn’t burn.
Why do the pork chops need to bake for 75 minutes?
The long, covered braise breaks down the connective tissue in the chops and lets the sauce reduce into a thick glaze. Shorter cooking times will leave the meat tough and the sauce thin.
What can I use instead of five-spice powder?
Mix equal parts ground cinnamon, ground cloves, and ground star anise with a pinch of ground fennel seed and white pepper. This approximates the blend closely enough for this recipe.
