Name: Ginger Orange Pork Chops
Ingredients: 1 cup orange juice; 2 tbsp honey; 2 tbsp soy sauce; 4 large pork chops, at leastt 1" thick, approx 4x4"; 1 tbsp 5-spice (( see below )); 1 tbsp grated ginger (or add 1/2 tsp powder to the 5-spice); 1 tbsp minced garlic (( "optional" )); 1 tsp orange zest (( optional, but great for presentation )); 1/2 - 1 tsp Cornstarch; 1/2 - 1 tsp Water

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Ginger Orange Pork Chops

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Course Main Course

Ingredients

Glaze

1 cup orange juice
2 tbsp honey
2 tbsp soy sauce

Pork

4 large pork chops, at leastt 1" thick, approx 4x4"
1 tbsp 5-spice ( see below )
1 tbsp grated ginger (or add 1/2 tsp powder to the 5-spice)
1 tbsp minced garlic ( "optional" )
1 tsp orange zest ( optional, but great for presentation )

Sauce

1/2 - 1 tsp Cornstarch
1/2 - 1 tsp Water

Instructions

Preheat oven to 400F
Whisk the glaze in a small pot on medium-low heat.
Pat the pork chops dry, rub 5-spice on both sides of the chops.
Place the chops in a baking dish
Pour the glaze over the chops.
Sprinkle the ginger, garlic, and orange zest over the chops.
Bake for approx 7 mins per 1/2" (8 minutes for bone-in), and make sure internal temp is at least 145F (155-165 was the old ideal temperature range).
Let rest 5 minutes and serve.

Sauce

Whisk the cornstarch and water in a small bowl until all the cornstarch is incorporated, and perfectly smooth,
Strain the leftover juice into a small pot, and add the cornstarch mix.
Stir, bring to a simmer for 15 minutes, and let thicken.
The sauce will thicken more as it cools.
If it's not sweet or salty enough, add some honey or soy sauce, 1 tsp at a time, to taste.

Notes

You can use my 5-spice mix ( https://thedailybear.ca/5-spice-five-spice/ ) or for something a lot more basic, I used 2 tsp cinnamon, 1/2 tsp pepper, 1/8 tsp clove, and I added 1/2 tsp ground ginger instead of using the shredded ginger.