This recipe for baked pork chops seasoned with Chinese language 5 spice powder and served with sautéed escarole is a unbelievable method so as to add some taste to your standard dinnertime meal whereas nonetheless holding it fast and simple!
In case you’re not conversant in these elements, Chinese language 5 spice powder is a mix of—you guessed it—5 completely different spices: star anise, fennel seeds, peppercorns (historically Szechuan peppercorns), cloves, and cinnamon. It actually punches up these pork chops, giving them each a little bit warmth and a candy fragrant taste.
You would possibly know escarole as a salad inexperienced, however like most greens, it’s able to a lot greater than that. On this recipe, a touch of vinegar, a pat of butter, and a scant drizzle of maple syrup flip escarole right into a heat facet dish that’s good with pork. It’s a daring medley of candy, salty, and pleasantly bitter flavors. The bitter taste of escarole could be a “find it irresistible” or “hate it” factor. This recipe is supposed to woo the haters and please those that take pleasure in escarole’s pure bitterness.
A really massive head of escarole wilts all the way down to 4 small servings when cooked. Plan to serve one other facet with the meal, or, should you actually love escarole, prepare dinner two heads as an alternative of 1.
Chinese language 5 Spice Baked Pork Chops with Sautéed Escarole Recipe
Time within the Kitchen: 35 minutes
- 1 Tbsp Primal Kitchen Avocado Oil
- 2 bone-in pork chops with fats cap, about 1” thick
- ¾ tsp Chinese language 5 spice powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 head escarole, chopped and washed effectively
- 1 Tbsp coconut aminos
- 1 Tbsp butter
- 2 tsp apple cider vinegar
- 1-2 tsp maple syrup
Preheat your oven to 375 levels Fahrenheit (190 levels Celsius).
Sprinkle the 5 spice powder, salt, and pepper on either side of the pork chops.
Warmth an oven-safe skillet in your stovetop over medium-high warmth. In case your pork chops have a pleasant fats cap, place the pork chops within the pan sticking straight up with fats touching the pan. This can render a few of the fats into the pan, which you should use to sear the chops. In any other case, warmth the avocado oil within the pan.
As soon as scorching, place the pork chops within the pan and sear for two to three minutes till browned. Flip over and repeat on the opposite facet.
Place the pan within the oven and let the pork chops bake till they attain an inner temperature of 145 levels Fahrenheit (62 levels Celsius). Switch the pork chops to a rimmed plate, pour half of the pan juices on high of the pork, and put aside.
Warmth the pan once more over medium-high warmth. Add the vinegar and scrape up any browned bits on the underside of the pan. When the vinegar begins to bubble and begins to evaporate, add the butter. As soon as the butter is melted, add the coconut aminos and maple syrup. Stir till mixed, then add the escarole.
Sauté the escarole for a couple of minutes, till the leaves are tender. Keep away from overcooking the escarole as a result of it may develop a slimy texture when cooked for too lengthy. Season with salt and pepper to style.
Serve the pork chops alongside the escarole and your favourite root veggie, like roasted delicata squash.
Dietary Data (1/4 of recipe):
Fats: 22 g
Whole Carbs: 2 g
Web Carbs: 1 g
Protein: 20 g