clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chinese five spice pork chops with sauteed escarole and roasted delicata squash on white plates, white napkin, two forks.

Chinese Five Spice Baked Pork Chops with Sautéed Escarole

  • Author: Mark's Daily Apple
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Baked pork chops seasoned with Chinese five spice powder and served with sautéed escarole add fantastic flavor to your usual dinnertime meal while still keeping it quick and easy!



1 Tbsp Primal Kitchen Avocado Oil
2 bone-in pork chops with fat cap, about 1” thick
¾ tsp Chinese five spice powder
½ tsp salt
¼ tsp black pepper
1 head escarole, chopped and washed well
1 Tbsp coconut aminos
1 Tbsp butter
2 tsp apple cider vinegar
12 tsp maple syrup


Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Sprinkle the five spice powder, salt, and pepper on both sides of the pork chops.

Heat an oven-safe skillet on your stovetop over medium-high heat. If your pork chops have a nice fat cap, place the pork chops in the pan sticking straight up with fat touching the pan. This will render some of the fat into the pan, which you can use to sear the chops. Otherwise, heat the avocado oil in the pan.

Once hot, place the pork chops in the pan and sear for 2 to 3 minutes until browned. Flip over and repeat on the other side.

Place the pan in the oven and let the pork chops bake until they reach an internal temperature of 145 degrees Fahrenheit (62 degrees Celsius). Transfer the pork chops to a rimmed plate, pour half of the pan juices on top of the pork, and set aside.

Heat the pan again over medium-high heat. Add the vinegar and scrape up any browned bits on the bottom of the pan. When the vinegar begins to bubble and starts to evaporate, add the butter. Once the butter is melted, add the coconut aminos and maple syrup. Stir until combined, then add the escarole.

Sauté the escarole for a few minutes, until the leaves are tender. Avoid overcooking the escarole because it can develop a slimy texture when cooked for too long. Season with salt and pepper to taste.

Serve the pork chops alongside the escarole and your favorite root veggie, like roasted delicata squash.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main dish


  • Serving Size: 1/4 of recipe
  • Calories: 288
  • Sugar: 1g
  • Sodium: 571mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 73mg
  • Net Carbs: 1g

Keywords: Baked pork chops, Escarole, Five spice pork chops