Five-Spice Grilled Pork Chops

A person carrying a decorative blue and white serving platter loaded with five-spice grilled pork chops.

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 Grilled Pork Chops

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 35 M
  • Serves 4 to 6
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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.

Prepare a medium-hot fire in a charcoal or gas grill or place a grill pan over medium-high heat.

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.

Print RecipeBuy the Williams-Sonoma Family Meals cookbook

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Recipe Testers' Reviews

Pork and five-spice are best friends forever! Everything about this recipe is skillfully restrained. The modest thickness of the chops, the singular tablespoon of olive oil, and just one little teaspoon of five-spice powder; these in their minimal amounts add up to a big payoff. This is quintessentially the perfect weeknight family dinner — marinating in the morning, plus a 12-minute grill time after work, equals kids and parents well fed. Love!

The depth of flavor in Chinese five-spice really worked well in this recipe! These pork chops turned out really, really well — but we ended up using all of the marinade on just two pork chops. I would double the marinade ingredients, because the amounts given were remarkable on just two of the chops! Truthfully, the smell of these pork chops grilling probably had all of our neighbors salivating…wonderful recipe overall. I would maybe add a sprinkling of parsley to the finished product for some color.


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  1. Five spice and pork chops is a no-brainer. I like to do a rub with some five spice and a little brown sugar, let them sit an hour, then pan-fry them with a pat of butter.

      1. I keep telling myself I should brine, but I never have the patience. Cooking them in a pan over medium/medium-low heat usually results in a juicy chop because you’re not wringing juice out with high heat. OTOH, you don’t get nearly as good a sear, but the cooking of the sugar in the rub helps both with color and flavor.

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