Chinese Five-Spice Pork Chops

Chinese five spice pork chops transform an everyday cut of meat into a tender, aromatic masterpiece. By combining rich cuts of pork with a warm, spice blend, this dish offers a deep umami flavor that feels both comforting and exotic. Slow cooking guarantees fall-apart meat in a delicious savory sauce.

The secret to this dish lies in the legendary Chinese five-spice powder. This classic blend typically features star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Together, they deliver a perfect balance of sweet, bitter, sour, salty, and savory flavors. When combined with rich pork, the spices bloom to create a truly irresistible aroma.

Braising the pork chops in a rich liquid made with broth, soy sauce, oyster sauce, and Shaoxing wine ensures they stay incredibly moist. As the meat simmers, it absorbs the complex spice flavors while its natural juices thicken the sauce. The result is a deeply flavorful dinner that pairs perfectly with a warm bowl of steamed or fried rice. 

The art of tradition in every bite:

Shortly after relocating to Las Vegas and expecting an amazing chinese food scene, I was quickly disappointed, it felt like a culinary letdown when I discovered the local Chinese restaurants served dull, uninspired food that lacked the vibrant, authentic flavors that Mr Lee had taught me. Having grown up on deeply traditional cooking, I spent my first few weeks desperately searching for a comforting meal, only to be continually disappointed by flavorless dishes. The vibrant spice profiles and careful balances that I had learned as an apprentice working in Mr Lee's restaurant was completely absent, leaving a void in my new desert home.

Still living out of boxes and not being able to find any of my kitchen equipment, and frustrated by the lackluster options, I decided to take matters into my own hands and crafted an original recipe combining tender pork and aromatic Chinese five-spice powder. I relied on my sensory memory to recreate the bold, complex tastes of my favorite regional dishes, balancing the rich, savory meat with the sweet, licorice-like notes of Chinese five-spice powder. As the intoxicating fragrance filled my home, I knew I had captured the authentic essence of the meals I so dearly missed.

It was at that exact moment, watching the rich mahogany sauce coat the sizzling pork, that I realized all the rigorous training Mr. Lee taught me had finally reached its purpose in my culinary path. Years of tedious prep work, mastering the wok, and understanding the delicate balance of traditional spices under his strict guidance in his Chinese restaurant had finally paid off. I was no longer just following instructions; I was confidently forging my own path as a chef, armed with the skills to bring true Chinese flavors to life.

Ingredients:

1 cup chicken broth

2 tbsp soy sauce

2 tbsp dark soy sauce

1-2 tbsp oyster sauce

½ tsp five-spice powder

Kosher salt

Freshly ground white pepper

4 thin-cut, bone-in pork chops

2 tbsp vegetable oil

4 lg cloves garlic, chopped 

2-inch fresh ginger, chopped 

1 tbsp Shaoxing wine

Cornstarch slurry

Steamed white rice (optional)

Directions:

In a bowl, combine the broth, soy sauce, dark soy sauce, oyster sauce,  five-spice powder,  season with salt, and white pepper, mix well and set aside.

Wash the pork under cold running water, then pat the pork dry using paper towels. Season the pork with salt and white pepper. 

Heat the oil in a pan over medium-high heat. Add the pork and sear until browned on both sides, about 5-7 minutes. Remove the pork from the pan and set aside.

Return the pan over medium heat. Add the garlic, and ginger, and sauté until fragrant, about 30 seconds. Add the Shaoxing wine around the perimeter of the pan. Add in the sauce mixture and deglazed the pan.

Return the pork turning to coat in sauce, cover, lower heat to low and simmer until tender, about 8-10 minutes. 

Add in as much of the cornstarch slurry as needed to thicken the sauce while stirring.

Remove from heat, plate and serve with the rice on the side.

Why This Recipe Works:

These braised Chinese five-spice pork chops work because the slow cooking process breaks down tough cuts, making them tender while deeply absorbing a rich, aromatic flavor. The braising liquid—a classic blend of soy sauce, oyster sauce, and five-spice powder—creates a perfect balance of sweet, savory, and earthy flavors. This combination cuts through the rich pork fat and caramelizes to form a savory sauce.

This method creates a beautiful harmony between science and tradition. The five-spice blend—usually featuring star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds—adds warm, complex, and slightly numbing flavors that stimulate the senses. As the meat cooks slowly in the liquid, it acts like a sponge. It soaks up all these bold flavors while the melting collagen transforms into a rich, velvety sauce.

Why You’ll Love This Recipe:

You will love these braised Chinese five-spice pork chops because they offer a perfect harmony of deep, savory comfort and exciting aromatic flavors. Each bite melts in your mouth after simmering in a rich, dark soy broth. The signature spice blend creates a magic warmth that instantly reminds me of cozy family dinners.

The secret lies in the masterful balance of cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. These five spices coat the tender meat with a sweet, earthy, and slightly numbing sensation that tingles on the tongue. Paired with caramelized garlic and ginger, the sauce transforms into a glossy, savory glaze that coats every inch of the delicious tender pork.

Serving this fragrant masterpiece over a steaming bed of fluffy white rice completes the unforgettable culinary experience. The rice perfectly soaks up every drop of the spiced pan juices. It makes each plate feel like a warm hug. It is this wonderful combination of textures and bold, complex flavors that makes your signature dish my absolute favorite.

Recipe courtesy of chef Frank A. Saulle 

Watch the full video on youtube:

https://youtu.be/MaNDAgCSoMM?si=8Z7WzvdKJkk0X9wv