- 6 New York pork chops (top loin, 1 1/4–inch-thick)
- 4 tablespoons olive oil
- 1/4 cup spices (Chinese five-)
- 2 tablespoons sea salt
- 1 tablespoon black pepper (freshly ground)
- 1/2 stick unsalted butter
- 1 cup maple syrup (preferably Grade B)
- 2 tablespoons cider vinegar
- To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
- To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
- Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
- Serve chops along with Asian Pear and Cucumber Slaw on 6 dinner plates.