Five-Spice Pork Chops with Pumpkin Sauce

Juicy, aromatic and a little unexpected, these pork chops with silky pumpkin sauce are made for cosy autumn nights

Serves 4

Ingredients:

4 boneless pork chops (1¼-

inch/3cm thick - 6 oz/170g

each)

1 tbsp. five-spice powder

salt & ground black pepper, to

taste

1 tsp. olive oil

1 tbsp. salted butter

1 shallot, finely chopped

4 cloves garlic, grated

1 tsp. dried rosemary

½ tsp. red pepper flakes

1 tbsp. coconut sugar

14 oz. (400g) pumpkin purée

8 fl oz. (240ml) chicken broth

Method:

Preheat the oven to 375°F (190°C).

Place the pork chops on a baking tray, pat dry with a paper towel and

season with five spice, salt and pepper.

Place a large ovenproof skillet over medium heat and add the olive oil.

Once the pan is hot add the pork and sear for 3-4 minutes on each

side, until golden-brown. Then remove from the pan and discard the

oil.

Place the skillet back onto the stove, reduce the heat and add the

butter, shallot, garlic, rosemary, red pepper flakes and coconut sugar

and cook for 3-4 minutes. Then remove the skillet from the heat and

stir in the pureed pumpkin and chicken broth.

Add the seared pork chops back into the skillet, and spoon the sauce

over the top. Place the skillet into the oven and cook for 10-15

minutes, or until the thickest part of the pork is cooked through.

Once cooked, remove from the oven and spoon the pan juices over

the pork. Allow the pork to rest for 5 minutes before slicing and

serving.