Aggie's Kitchen

Chinese Five Spice Pork Chops with Broccoli

My whole family loved this Chinese Five Spice Pork Chops with Broccoli and Pineapple. Inspired from the Sheet Pan Supper Cookbook! Recipe at aggieskitchen.com

One of my goals for the upcoming new year is to start cooking from my cookbooks again. I have a pretty massive collection of cookbooks that I cherish and love, but sadly don’t cook from as much as I used to. Over the years, I’ve become accustomed to creating recipes from scratch to share here on the blog and my cookbooks have been neglected in the process. One of my recent cookbook purchases is a fantastic and practical cookbook called Sheet Pan Suppers and today’s Chinese Spice Pork Chops with Broccoli was inspired from it.

Today’s post is also for this month’s Recipe Redux – the Recipe Redux is a monthly recipe challenge where we focus on a theme and recreate a recipe with a healthier twist. This month’s theme was Grab a Book and Cook, so I was excited to do just that! Since the Recipe Redux is celebrating it’s 54th month we were to find a recipe on page 54 or 154 of a nearby cookbook and reinvent a healthy version of it. I picked up Sheet Pan Suppers and found a recipe using an ingredient that I was defrosting for dinner – pork chops. It happens to be on page 123 (oops!!) because I missed the little page detail until later (I blame my holiday brain!).

My whole family loved this Chinese Five Spice Pork Chops with Broccoli and Pineapple. Inspired from the Sheet Pan Supper Cookbook! Recipe at aggieskitchen.com

This cookbook literally has pages of recipes that focus on cooking entire meals in one pan. I am loving the idea since one of my go-to meals on busy school nights happens to be one I cook in a sheet pan just like this and loved by my family – Maple Roasted Fall Vegetables with Chicken Apple Sausage.

This Chinese Five Spice Pork Chops with Broccoli was loved by everyone too. My family loves when I make pork (both chops and tenderloin) and I’m trying to make them more often so this was a new way for me to cook them. I marinaded them overnight then placed them on the sheet pan and surrounded them with broccoli florets and fresh pineapple chunks that were also tossed in a little bit of marinade. We are already big fans of roasted broccoli, but I have to tell you the roasted pineapple was an absolutely delicious addition.

Enjoy this month’s Recipe Redux cookbook inspired recipes!


My whole family loved this Chinese Five Spice Pork Chops with Broccoli and Pineapple. Inspired from the Sheet Pan Supper Cookbook! Recipe at aggieskitchen.com

Print Recipe

Chinese Five Spice Pork Chops with Broccoli

Yield: serves 4

Ingredients:

  • 4 boneless pork chops (about 1.25-1.5 lbs), trimmed of visible fat
  • 2 tablespoons grapeseed oil (or other light flavored oil)
  • 2 tablespoons pure maple syrup
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 2-inch piece fresh ginger, grated
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon toasted sesame oil
  • 2 large handfuls broccoli florets
  • 1 fresh pineapple, cored and cut into chunks
  • 1 teaspoon sesame seeds (optional)
  • pinch coarse salt and fresh ground pepper to taste

Directions:

  1. In a bowl, whisk together oil, maple syrup, soy sauce, vinegar, ginger, five spice powder and sesame oil. Place the pork chops in a shallow baking dish or zip top bag and pour marinade over them making sure they are completely coated in the marinade. Marinade the pork chops in the refrigerator for 4 hours up to overnight, taking time to turn the pork chops in the marinade during that time.
  2. When it's time to cook, preheat oven to 425 degrees. Line your sheet pan with aluminum foil and place pork chops onto sheet pan spaced out evenly. Reserve the marinade for the vegetables.
  3. In a bowl, add the broccoli florets and pineapple along with 1/4 cup pf the reserved marinade. Toss to coat. Place broccoli and pineapple on sheet pan and arrange evenly around pork chops.
  4. Bake in 425 degree oven for 15 to 20 minutes, until pork chops are cooked through (you can use an instant read meat thermometer to check internal temperature of 140 -145 degrees if you like). If you prefer, remove pork chops from pan and cook broccoli and pineapple for 5 more minutes (optional). Sprinkle sesame seeds over vegetables. Serve immediately

Recipe inspired and adapted from Chinese Five Spice Pork Chops with Nectarines, Sheet Pan Suppers by Molly Gilbert

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My whole family loved this Chinese Five Spice Pork Chops with Broccoli and Pineapple. Inspired from the Sheet Pan Supper Cookbook! Recipe at aggieskitchen.com

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7 Responses to “Chinese Five Spice Pork Chops with Broccoli”

  1. Liz posted December 22, 2015 at 10:04 am

    Sounds so good. Thank you and Merry Christmas. 

  2. Sandy @ RE posted December 22, 2015 at 10:42 am

    Love the addition of pineapple, Aggie. Looks fantastic! Merry Christmas, friend!

  3. Roxana posted December 22, 2015 at 10:45 am

    This looks so yummy, I especially love that pineapple!

  4. dixya | food, pleasure, and health posted December 22, 2015 at 11:20 am

    i love the idea of cookbook dedicated to just sheet pans. i will be checking it out. 

  5. EA-The Spicy RD posted December 22, 2015 at 4:25 pm

    Great family friendly recipeI would love to start making more sheet pan dinners AND cooking more from my cookbooks too-here’s to a successful 2016 for us both!

  6. Liz - Meal Makeover Mom posted December 23, 2015 at 7:56 am

    I have so many cookbooks as well and I too find myself cooking up original recipes when I should be showing some of these other cookbooks some love! I have not heard of Sheet Pan Suppers … great concept. 

  7. Ally @OmNomAlly posted December 26, 2015 at 8:56 pm

    I’ve got the same sentiment for 2016 – use my cookbook collection more! I have a habit of using cookbooks as novels or coffee table books, reading and being inspired, but not actually every cooking from them. 
    Love this sheet pan recipe, the flavours sound amazing together – pinning for later!

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