Roasted pork chops are seasoned with five-spice powder, rosemary and sage in this cozy fall dinner. Make it for a quick weeknight meal.
— and we promise that it will soon be your favorite fall dinner. Boneless pork chops are bathed in warm spices, seared, then simmered in an ultra savory pumpkin and brown butter sauce. It’s one of the coziest meals you’ll eat all season.
If you’re not familiar with five-spice, allow us to introduce you. Five-spice powder is a blend of five spices — Star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seeds — that’s commonly used in Chinese and Taiwanese cuisine. The resulting flavor is sweet, savory and spicy all at the same time. It’s a wonderful spice blend to add to your pantry during the cooler months. Use it as a rub, as is done here, or try adding it to soups, sauces, marinades and roasted vegetables.
The warm aroma from the five-spice powder complements the fresh rosemary and sage in this pumpkin sauce. To ensure the sauce is as comforting as can be, it’s enhanced with brown butter, which not only lends richness but provides added nuttiness and caramelized flavor. Since the pork chops finish cooking in the sauce, they’ll have a chance to soak up a lot of this great flavor, not to mention moisture, so you can be assured that they won’t dry up.
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