4 bone in pork chops
2 Tbsp Cornstarch
2.5 tsp Chinese 5 Spice
1.5 tsp kosher salt
3 Tbsp balsamic Vinegar
3 tsp soy sauce
3 Tbsp Smoked Maple Sugar
2 tsp yellow mustard powder
Pat dry the pork chop. Mix together the cornstarch, Chinese 5 spice, and salt, and then dredge the chops in the seasoned flour.
Heat some olive oil in a pan and sear the pork chops - about 2 mins a side until browned. Then lower the heat and cover the pan. Cook the chops for 10-12mins. The internal temperature of a pork chop should be 145-150º. Timing will depend on the thickness of the chops. Transfer them to a plate and keep them warm.
Add the rest of the ingredients to the pan and turn up the heat. Whisk the ingredients together and bring to a boil. Lower the heat and return the pork chops to the pan. Coat both sides and continue cooking on low for another minute.
Serve with bitter greens and potatoes.