Pan-Seared Taiwanese Five-Spice Pork Chops with Soy-Garlic Glaze

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Juicy pork chops infused with aromatic Taiwanese five-spice powder, pan-seared to a golden crust and finished with a glossy soy-garlic glaze that balances savory and sweet notes. This Chinese-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, Taiwanese five-spice powder, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each bone-in pork chops
• 1 1/2 tsp Taiwanese five-spice powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 3 cloves, finely minced garlic cloves
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp water
• 2 stalks, thinly sliced for garnish scallions

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Instructions

1. Step 1: Pat 4 bone-in pork chops dry and season evenly on both sides with 1 1/2 tsp Taiwanese five-spice powder, 1 tsp kosher salt, and 1/2 tsp black pepper, pressing the spices into the meat to adhere.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4 minutes without moving, until the edges are golden brown and crispy.
3. Step 3: Flip the pork chops and sear the other side for 3-4 minutes until cooked through and an internal temperature of 145°F is reached. Remove chops from skillet and set aside on a plate, tented loosely with foil.
4. Step 4: Reduce heat to medium-low, add 3 minced garlic cloves to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
5. Step 5: Stir in 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, and 2 tbsp water, scraping up any browned bits from the pan. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
6. Step 6: Return the pork chops to the skillet, spooning the glaze over them and cooking for 1 more minute to rewarm and fully coat.
7. Step 7: Transfer pork chops to serving plates, drizzle with extra glaze from the pan, and garnish with 2 thinly sliced scallion stalks for freshness.