I love T-bone pork chops—also called bone-in center-cut chops—because you get both a little of the loin and a little of the tenderloin. Juicy and aromatic, these Asian-inspired chops go surprisingly well with applesauce. Don’t worry if your kids declare them too exotic before they try them. After just one taste, they’ll be back for more.–Maria Helm Sinskey
LC On the Side Note
We can think of quite a lot of sides that would go quite spectacularly with these subtly flavored five-spiced chops, including the obvious white rice. But really, just like Sinskey, all we crave is some made-from-scratch applesauce with caramely, appley, spicy overtones. Excuse us while we go make some.
Five-Spice Pork Chops Recipe
- Quick Glance
- 30 M
- 1 H, 35 M
- Serves 4 to 6
- 4 to 6 T-bone pork chops, about 3/4-inch thick each
- 2 teaspoons peeled and minced ginger
- 2 large garlic cloves, very finely chopped (optional)
- 1 teaspoon five-spice powder
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Vegetable oil for the grill rack
- 1. Place the pork chops in a nonreactive dish. In a small bowl, stir together the ginger, garlic if using, five-spice powder, oil, and a few grinds of coarsely ground pepper. Rub the ginger mixture evenly over both sides of the chops, cover, and refrigerate for at least 1 hour or up to overnight.
- 2. Prepare a medium-hot fire in a charcoal or gas grill or place a grill pan over medium-high heat.
- 3. Season the pork chops on both sides with salt. Place them on the grill rack or grill pan and cook, turning once, until blazoned with grill marks, golden on the outside, and barely pink at the center when cut into with a knife, 6 to 7 minutes on each side, depending on the thickness. Transfer the chops to a warmed platter and let them rest for 5 minutes, during which time they’ll continue to cook from the residual heat. Then serve.
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Five-Spice Pork Chops Recipe © 2009 Maria Helm Sinskey. Photo © 2009 Ray Kachatorian. All rights reserved.
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