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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.