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