Five-spice pork chops with sticky plum glaze

• 4 bone-in pork chopsabout 2.5cm (1-inch) thick
• 2 tsp chinese five-spice powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbs avocado oil
• 3 garlic clovesminced
• 15 g gingerfinely grated
• 3 tbs plum jam
• 2 tbs store-bought hoisin sauce
• 1 tbs rice vinegar
• 1 tbs store-bought soy sauce
• ¼ tsp red pepper flakes
• 3 scallionsthinly sliced
• 1 tsp sesame seeds

1. 1

   Pat the pork chops dry with paper towels. Mix the five-spice powder, kosher salt, and black pepper in a small bowl, then rub the mixture evenly over both sides of each chop. Let them sit at room temperature while you prep the remaining ingredients.

   Tip: Drying the surface is critical for a good sear — moisture is the enemy of browning.

2. 2

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until the oil shimmers and just barely begins to smoke. Lay the pork chops in the skillet without crowding and sear undisturbed until a deep golden-brown crust forms on the bottom, about 4-5 minutes.

   Tip: Don't move the chops — let the crust develop. You'll hear a steady, confident sizzle.

3. 3

   Flip the chops and cook the second side until golden and an instant-read thermometer inserted into the thickest part reads 63°C (145°F), about 3-4 minutes more. Transfer the chops to a cutting board to rest.

4. 4

   Reduce the heat to medium-low. Add the minced garlic and grated ginger to the fond left in the skillet and cook, stirring constantly, until fragrant and softened, about 30 seconds. Immediately add the plum jam, hoisin sauce, rice vinegar, soy sauce, red pepper flakes, and 2 tablespoons of water. Stir everything together and let it bubble gently until the glaze thickens enough to coat the back of a spoon, about 1-2 minutes.

   Tip: The residual pork fond adds incredible savory depth to the glaze. If it reduces too quickly, splash in another tablespoon of water.

5. 5

   Return the pork chops and any resting juices to the skillet. Spoon the glaze over each chop, turning once to coat, until everything is glossy and heated through, about 1 minute. Transfer to plates and scatter the sliced scallions and sesame seeds over the top.

   Tip: Keeps in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the glaze.

• skillet (30cm (12-inch))
• cutting board
• instant-read thermometer

Per serving

Nutritional values are estimates only.