Chinese five-spice pork chops
Ingredients
- 10ml (2 tsp) Chinese five-spice powder
- 60ml ( cup) runny honey
- Pinch of salt
- 2 large or 4 small pork chops
- 15ml (1 tbsp) oil
- Pomegranate seeds, to serve
Method
In a small pan, heat the spice powder until just fragrant, being careful not to burn it.
Add the honey and salt and warm through very gently without boiling.
Remove and cool slightly before brushing all over the chops.
Place the chops in a foil-lined baking tray and roast at 180C for about 30 minutes until crispy, turning after 15 minutes.
Sprinkle with pomegranate seeds and spoon over pan juices.
Serve with crispy potato wedges.
Serves 2
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