Honey and Five Spice Chops

Thursday 13 February 2014

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If there is one thing that the Toddster really loves, it's a good pork chop.  I think out of all the meat on earth he could choose . . . a chop would win for him.  

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I admit to not being opposed to eating a nice, tender and juicy pork chop myself.  I prefer the ones on the bone over the boneless ones, with a nice band of fat on the edge.  These are tastier and more tender than the others.  Trust me on this.    

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These are delightfully moist and spicy . . . and sticky sweet . . . being flavoured with a five spice and honey rub which they marinate in for several hours.   Then they are baked on top of a bed of delicious butternut squash and sweet potatoes.  The two together are bliss.  Seriously scrummy.  

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*Honey and Five Spice Chops*
Serves 4
These are moist and sticky and spicy and oh so good.   Seriously scrumdiddlyumptious!  Plan ahead as these need to marinate for a couple of hours before cooking.

3 tsp five spice powder
salt and black pepper
6 TBS clear honey
8 single rib pork chops (about 1/2 inch thick)
1 small butternut squash, cut in half,
deseeded, and cut into cubes
1 large sweet potato, peeled and cut into cubes
a drizzle of olive oil
Trim any rind off the chops and slash the fat at half inch intervals with a sharp pair of kitchen scissors. Season the chops lightly with salt and pepper.  Mix together the spice powder and the honey.  Rub this mixture all over the chops.  Cover and refrigerate for two hours.

Preheat the oven to 200*C/400*F/ gas mark 6.  Spray a large baking dish with some cooking spray.  Scatter the cubes of sweet potato and butternut squash on the bottom of the baking dish.   Lay the chops over top.  Roast them in the heated oven for 35 to 40 minutes, until the chops are cooked through and golden brown and sticky, and the vegetables are fork tender.  Allow to rest for about 10 minutes before serving.  Divide the vegetables amongst 4 heated plates, placing two chops on top of each serving.

1 comment

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