The day after I came back from Tunisia, I had bacon for breakfast, pork barbecue for lunch and was craving pork chops for dinner. We didn’t participate in Ramadan while we were there, but not having pork for two weeks was difficult enough. You simply can’t take the pork away from the Filipino.
When pork chops look firm and fresh at the butcher’s, I can’t help but pick them up. Add some honey for a little bit of sweet, sticky taste, and a little oyster sauce to make them salty, and they evoke autumn–in that Chinese sort of way. I scraped the leftover bits of marinade from the pan and tossed a bunch of boiled baby bok choy with it to make a vegetable side dish.
4 pork chops
about 8 tbsps honey
4 whole star anise
3 tbsps oyster sauce
4 cloves garlic, minced
dried chili flakes
1. Make marinade. Whisk together the honey and the oyster sauce in a small bowl. Add anise, garlic, peppercorns and chili flakes. Season with some salt. Using a spatula, rub the marinade onto the pork chops on both sides. Set aside for at least an hour or refrigerate overnight.
2. When ready to cook, preheat the oven 350Âº. Bake for about twelve minutes per side. The marinade burns easily, so check on the chops often to make sure that you do not overcook the meat.