The spice rub that seasons these pork chops features Chinese Five Spice which brings a truly exotic flavor to Asian dishes. But don't stop there with the bold flavors - finish the dish with a tangy ginger sesame pan sauce. This meal was last featured in 2016.
Pork chops - Combine five spice, salt, black pepper, garlic powder, and red pepper flakes. Rub pork chops on all sides with spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
Pan sauce - Peel and grate ginger. Combine ginger, water, vinegar, almond butter, sesame oil, and maple syrup. Puree sauce with an immersion or standing blender until smooth. (Can be done up to 5 days ahead)
Broccoli / Garlic - Prep as directed. (Can be done up to 4 days ahead)
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Heat a skillet over medium-high heat. Brush with some oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. When done, let pork rest, covered for at least 5 minutes before slicing.
Return skillet to heat and add sesame ginger sauce to hot pan. Stir, scraping up any bits from the bottom of the pan, until the sauce thickens a bit, ~2 minutes. Turn off the heat under the pan.
While pork rests, heat a wok or a second skillet over medium-high heat. Add oil for broccoli. When oil begins to shimmer, add broccoli and a tablespoon of water (for 4 servings, adjust accordingly) and stir-fry until bright green and tender, ~5 minutes. Add garlic, cashews, sesame seeds, and aminos and stir-fry until garlic is fragrant, ~1 minute more.
Slice pork and serve with sesame ginger pan sauce over top and broccoli on the side. Enjoy!