Honey and Five Spice Chops

   

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.  

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.    

  

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.  

*Honey and Five Spice Chops*
Serves 4

Printable Recipe 

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.

Honey and Garlic Roasted Pork

 

When I was a very young bride, many moons ago the old Italian mother of a friend of mine taught me about making slits into pork and beef roasts and inserting slivers of garlic to add fabulous flavours to the meat.  It made such a wonderful difference I have been doing it ever since.   And it doesn't take a lot to add a real flavour boost.



Honey is another thing which goes really well with pork, and garlic for that matter.   Pork is naturally kind of a sweet meat, and very rich.  Honey helps to accentuate that richness very well.   Think honey garlic spareribs . . .but there is no soy in this recipe.  Not needed. I use orange juice instead, because you know pork is also a meat that goes very well with fruit . . .



A lot of the flavour comes from the rub mixture of salt, pepper, paprika and thyme.  It's such a simple way to get extra flavour and colour.    The combination of the rub, the sauce . . . heavenly.



A bit of chicken stock in the bottom of the tin helps to keep the meat moist and along with frequent basting ensures that you will have a beautifully flavoured, coloured, succulent and tender roast.   A few slices of this with some of the pan juices spooned over top and you're in heaven.   Fabulous contrast of flavours that marry together in bliss!

*Honey and Garlic Roasted Pork Loin*
Serves 4

Printable Recipe  

It doesn't take a lot of effort to create something tasty.   Honey, orange, garlic, thyme.   It's a winner!

1 2-lb boneless pork loin roast

1 tsp fine sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dried thyme

2 fat cloves of garlic, peeled and slivered

2 TBS orange juice

2 TBS olive oil

60ml of liquid honey (1/4 cup)

125ml of chicken broth (1/2 cup)  

 

Preheat the oven to 190*C/375*F/ gas mark 5.  Mix the salt, pepper, paprika and thyme together.  Set aside.

Take your pork loin and cut deep slits into it at regular intervals from the top.  Push a sliver of garlic down into each.   Rub it all over with the salt mixture.  Place it into a small roasting tin.   Mix together the honey, juice and oil.   Pour this mixture over top of the pork roast.   Pour the broth into the bottom of the pan.   Roast it in the oven for 45 to 60 minutes, basting it frequently.  The juices should run clear.  (145*F/62*C)  Remove the pork from the pan to a heated plate and cover lightly.  Keep warm.   Strain the juices from the pan into a saucepan.  Bring to a boil and reduce until slightly thickened.

Slice the roast to serve with some of the juices spooned over top.