The age old question of - what to cook? It struck me that perhaps its time for another 5 spice recipe, haven't done something 5-spice related for a long time. Inspiration came to me - if you can stud a christmas honey baked ham with cloves, you can certainly stud a pork chop with cloves. I added the brown sugar to replace honey, which tends to burn in the oven. Instead of doing the usual bake or grill, I decided to do a covered casserole so that it will retain its moistness, rather than having it all evaporate in the oven heat. The result was that generated a lot of juice which was retained which makes a nice sauce together with the marinade.
2 pork chops
1 tsp 5 spice powder
1 tsp brown sugar
1/2 tsp mixed spice
Cloves
1 tbsp light soya sauce
1 tbsp shao shing wine
Method
1) Marinate the pork chops for 15 mins. Stud the pork chop with the cloves. Pat dry and place into the casserole and cover.
2) Preheat the oven and bake at 200 deg C for 12 to 15 mins until cooked.
3) To make the sauce, pour out the juices and mix with the marinade. Thicken the sauce either the corn flour mixture of by reduction.
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