Description
Sweet and savory pork chops baked to perfection, paired with tender braised greens. A simple yet satisfying weeknight meal.
Ingredients
Units
Scale
- 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