Chinese five-spice pork chops

Recipe from: 10 June 2015
recipes, banting, lchf

Ingredients 10
Servings 4
Time 20 min + marinating time


  • 4
    pork chops
  • 1
    onion, finely grated
  • 1
    garlic clove, finely grated
  • 1
    thumb-sized piece of ginger, finely grated
  • a good grind of black pepper
  • juice of 1 lemon
  • 1
    Chinese five-spice
  • 1
    olive oil
  • 1
    soya sauce
  • 1



If you're using unsmoked chops instead of smoked, then season the chops with more salt.
Grate the onion, garlic and ginger on the fine side of the grater so that it's like a spicy mulch.

In a dish, combine the grated spicy mulch and all the other ingredients and mix till it’s a well combined marinade.

Rub the pork on both sides in the marinade and leave in the fridge for at least 2 hours, ideally longer or overnight.

Once marinaded, scrape off the excess bits and place the chops on a baking tray lined with tin foil.

Bake in a preheated oven at 180°C for 30 minutes, turning the chops halfway.

Serve with wilted greens (like spinach and Chinese cabbage) and some garlic or some Asian-style cauli rice.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: lchf  |  banting  |  recipes

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