Chinese Five Spice Baked Pork Chops with Sautéed Escarole

This recipe for baked pork chops seasoned with Chinese 5 spice powder and served with sautéed escarole is a improbable method so as to add some taste to your ordinary dinnertime meal whereas nonetheless conserving it fast and simple!

If you’re not aware of these elements, Chinese 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 bit warmth and a candy fragrant taste.

You may know escarole as a salad inexperienced, however like most greens, it’s able to a lot greater than that. In 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 generally is a “love it” 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 giant head of escarole wilts all the way down to 4 small servings when cooked. Plan to serve one other facet with the meal, or, when you actually love escarole, prepare dinner two heads as an alternative of 1.

Chinese Five Spice Baked Pork Chops with Sautéed Escarole Recipe

Serves: 4

Time within the Kitchen: 35 minutes

Ingredients:

• 1 Tbsp Primal Kitchen Avocado Oil
• 2 bone-in pork chops with fats cap, about 1” thick
• ¾ tsp Chinese 5 spice powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 head escarole, chopped and washed properly
• 1 Tbsp coconut aminos
• 1 Tbsp butter
• 2 tsp apple cider vinegar
• 1-2 tsp maple syrup

Instructions:

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.

Heat an oven-safe skillet in your stovetop over medium-high warmth. If your pork chops have a pleasant fats cap, place the pork chops within the pan sticking straight up with fats touching the pan. This will render among the fats into the pan, which you should use to sear the chops. Otherwise, warmth the avocado oil within the pan.

Once 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 inside temperature of 145 levels Fahrenheit (62 levels Celsius). Transfer the pork chops to a rimmed plate, pour half of the pan juices on prime of the pork, and put aside.

Heat 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. Once 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. Avoid overcooking the escarole as a result of it will possibly 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.

 

Nutritional Information (1/4 of recipe):

Calories: 288
Fat: 22 g
Total Carbs: 2 g
Net Carbs: 1 g
Protein: 20 g

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Description

Baked pork chops seasoned with Chinese 5 spice powder and served with sautéed escarole add improbable taste to your ordinary dinnertime meal whereas nonetheless conserving it fast and simple!

1 Tbsp Primal Kitchen Avocado Oil
2 bone-in pork chops with fats cap, about 1” thick
¾ tsp Chinese 5 spice powder
½ tsp salt
¼ tsp black pepper
1 head escarole, chopped and washed properly
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.

Heat an oven-safe skillet in your stovetop over medium-high warmth. If your pork chops have a pleasant fats cap, place the pork chops within the pan sticking straight up with fats touching the pan. This will render among the fats into the pan, which you should use to sear the chops. Otherwise, warmth the avocado oil within the pan.

Once 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 inside temperature of 145 levels Fahrenheit (62 levels Celsius). Transfer the pork chops to a rimmed plate, pour half of the pan juices on prime of the pork, and put aside.

Heat 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. Once 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. Avoid overcooking the escarole as a result of it will possibly 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.

• Prep Time: 5 minutes
• Cook Time: half-hour
• Category: Main dish

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 288
• Sugar: 1g
• Sodium: 571mg
• Fat: 22g
• Saturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 73mg
• Net Carbs: 1g

Keywords: Baked pork chops, Escarole, Five spice pork chops

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