The broiler is an underutilized part of the oven,” observes Jonathan Waxman, chef at Barbuto in Manhattan. Here, he broils pork chops for just a few minutes on each side, then spoons a tangy soy-ginger sauce on top.
Slideshow: More Pork Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Olive oil, for greasing
1 whole star anise pod
½ teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
Freshly ground pepper
Four 8-ounce bone-in pork chops, about 1/2 inch thick
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon finely grated peeled fresh ginger
4 tablespoons unsalted butter, cut into tablespoons
Cilantro leaves, for garnish
How to Make It
Preheat the broiler. Lightly grease a medium roasting pan with olive oil.
In a spice grinder, finely grind the star anise pod. Transfer to a small bowl and stir in the cumin, coriander, fennel, paprika, cinnamon and ½ teaspoon each of salt and pepper. Rub the spice mix all over the pork chops. Set the chops in the roasting pan and broil 6 inches from the heat until golden and cooked through, 4 to 5 minutes per side. Transfer the pork chops to plates.
Add the soy sauce, vinegar, sesame oil and ginger to the roasting pan and simmer over moderate heat for 2 minutes, stirring and scraping up any browned bits with a wooden spoon. Whisk in the butter.
Spoon the soy-ginger sauce over the pork chops and garnish with cilantro.
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Review Body: Delicious! I was a bit wary of the cooking method but my smoke alarm didn't go off once and the pork was perfectly cooked, although I did use boneless chops as they're what I had on hand. I don't have a spice grinder or pre-ground fennel but had no issues grinding the spices with a mortar and pestle. The sauce is absolutely delicious and if serving over rice, I would suggest increasing the amount of sauce by 50%.