An Irresistible Weekend Winner!
Looking for a dinner that breaks the routine and delivers a serious punch of flavor? You’ve found it! These Sweet and Spicy Asian Pork Chops are a true showstopper. We’re talking tender, juicy pork infused with an aromatic marinade of lemongrass, star anise, and garlic, seared to perfection. Paired with a dead-simple, two-ingredient dipping sauce that hits all the right sweet and spicy notes, this dish transforms a simple meal into a memorable feast. It’s the perfect way to spice up your weekend dinner rotation!
Ingredients
• Serves 4
• ½ tsp (2g) whole black peppercorns
• 1 whole star anise
• 1 stalk lemongrass, tough outer layers removed, roughly chopped
• 4 cloves garlic, halved
• 4 (approx. 6 oz / 170g each) boneless pork chops
• 1 tbsp (15 ml) fish sauce
• 1 tbsp (7g) almond flour
• 1 ½ tsp (7.5 ml) soy sauce
• 1 tsp (5 ml) toasted sesame oil
• ½ tsp (1g) Chinese five-spice powder
• ½ tbsp (7g) sambal oelek or other chili paste
• ½ tbsp (7g) sugar-free ketchup
Instructions
1. Directions
2. Prepare the Aromatics: In a spice grinder or with a mortar and pestle, grind the whole peppercorns and star anise into a fine powder.
3. Create the Marinade: In a small food processor, combine the chopped lemongrass, garlic, fish sauce, soy sauce, sesame oil, and five-spice powder. Add the ground spices and blend until a fragrant paste forms.
4. Marinate the Pork: Place the pork chops in a shallow dish or resealable bag. Rub the marinade paste evenly over all sides of the chops. Cover and refrigerate for at least 1 hour, but no more than 2 hours.
5. Cook the Pork Chops: Remove the pork from the marinade, scraping off any large pieces of lemongrass. Lightly dust each chop with almond flour. Heat a large skillet over medium-high heat. Add the pork and sear for 3-5 minutes per side, until a golden-brown crust forms and the pork is cooked through (reaches an internal temperature of 145°F / 63°C).
6. Rest and Slice: Transfer the cooked pork chops to a cutting board and let them rest for 5 minutes. This is crucial for keeping them juicy! Once rested, slice the pork into strips.
7. Make the Sauce & Serve: In a small bowl, mix the sambal chili paste and ketchup until combined. Serve the sliced pork chops immediately with the dipping sauce on the side.
Nutritional Information
• Nutritional Info per Serving
• Calories: 224
• Fat: 10g
• Net Carbs: 5g
• Protein: 35g
Pro Tips
• Ensure your pan is properly hot before adding the pork chops. This creates a delicious, caramelized crust and helps lock in the juices. Cook in batches if necessary to avoid overcrowding the pan.
• Don’t skip the 5-minute rest period after cooking. This allows the juices to redistribute throughout the meat, guaranteeing a tender and flavorful pork chop every time.
• For the best flavor, use fresh lemongrass. You can find it in the produce section of most large supermarkets or at an Asian grocery store.
• These pork chops are fantastic served over steamed jasmine rice or cauliflower rice, with a side of steamed bok choy or sautéed green beans.
FAQ
Q: How long should I marinate these Asian pork chops
A: For the best flavor, marinate the pork chops for at least 1 hour. To maintain the ideal texture of the meat, avoid marinating for longer than 2 hours.
Q: What can I serve with sweet and spicy pork chops
A: These pork chops pair wonderfully with steamed jasmine rice or cauliflower rice for a low-carb option. For a vegetable side, try steamed bok choy or sautéed green beans.
Q: How do I know when the pork chops are cooked through
A: The best way to ensure your pork chops are perfectly cooked is to use a meat thermometer. They are done when the internal temperature reaches 145°F (63°C). Be sure to let them rest for 5 minutes before slicing to keep them juicy.
Q: Can I make this recipe on the grill
A: Absolutely! To grill these Asian pork chops, preheat your grill to medium-high heat. Grill for 3-5 minutes per side, or until the internal temperature reaches 145°F (63°C). The grill will add a delicious smoky flavor.
