Asian Pork Chops
with sesame ginger pan sauce / broccoli stir-fry

Name: Asian Pork Chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lbs Pork chops (bone in or out); 1 Tbsp Chinese five spice powder (find in the spice or International aisle); 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 tsp Red pepper flakes; 1/2 cup Stock, chicken or vegetable; 1 head Broccoli, florets; 3 cloves Garlic, sliced; 1 Tbsp Oil, cooking; 1/2 cup Cashews, roasted and unsalted; 2 tsp Sesame seeds, white (opt); 1 tsp Bragg's / coconut aminos; 1 Tbsp Ginger, fresh, grated; 4 Tbsp Water; 1 1/2 Tbsp Vinegar, rice; 4 Tbsp Almond butter; 2 tsp Oil, toasted sesame; 2 tsp Maple syrup

Active: 40 Total: 40

Original GF Paleo Vegetarian

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 sesame ginger pan sauce.

Ingredients

Metric

Servings:

Asian Spice Pork Chops:

Pork chops (bone in or out) - 1 1/2 lbs
Chinese five spice powder (find in the spice or International aisle) - 1 Tbsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/4 tsp
Red pepper flakes - 1/4 tsp
Stock, chicken or vegetable - 1/2 cup

Broccoli Stir-Fry with Cashews:

Broccoli - 1 head , florets
Garlic - 3 cloves , sliced
Oil, cooking - 1 Tbsp
Cashews, roasted and unsalted - 1/2 cup
Sesame seeds, white (opt) - 2 tsp
Bragg's / coconut aminos - 1 tsp

Sesame Ginger Sauce (enough for 2 nights):

Ginger, fresh - 1 Tbsp , grated
Water - 4 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Almond butter - 4 Tbsp
Oil, toasted sesame - 2 tsp
Maple syrup - 2 tsp

Prep

Pork chops - Combine five spice, salt, black pepper, garlic powder and red pepper flakes. Cover pork chops in spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
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. Divide sauce in half and save the second half for Wednesday. (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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Make

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 half the sesame ginger sauce (remember to save the other half for Wednesday) and stock 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 (remember to save half the sauce for Wednesday) and broccoli on the side. Enjoy!

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