By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
165 cal · 45 min
Five Spice Pork with Peach Glaze
Recipe GLPR0abf5b422560ab
Tender boneless pork chops are marinated in a bright Asian-inspired blend of rice vinegar and mirin, then seared and topped with a fragrant peach glaze infused with Chinese five spice, fresh ginger, garlic, and a hint of Thai chile heat. This elegant main course balances sweet, savory, and tangy flavors in a restaurant-quality dish.
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Ingredients
½ cup Rice wine vinegar
½ cup Mirin
¼ cup Vegetable or canola oil
12 ounces Boneless pork chops
1 tablespoon Chinese five spice powder
1 inch piece Fresh ginger, peeled
2 Garlic cloves
4 Fresh peaches, peeled, pitted, and cubed
2 tablespoon Soy sauce
2 tablespoon Mirin
1 tablespoon Worcestershire sauce
1 Lime, juiced
1 Thai chile, seeds and membranes removed
Directions
In a shallow dish, combine rice wine vinegar, mirin, and oil to create the marinade for the pork chops.
Place boneless pork chops in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
While the pork marinates, prepare the peach glaze. Combine the five spice powder, whole ginger piece, whole garlic cloves, and cubed peaches in a saucepan.
Add soy sauce, mirin, Worcestershire sauce, lime juice, and the whole Thai chile to the peach mixture. Stir to combine.
Bring the glaze to a gentle simmer over medium heat. Continue cooking for about 8–10 minutes, stirring occasionally, until the peaches soften and the glaze thickens slightly. Remove from heat and let cool slightly. Discard the ginger piece, garlic cloves, and Thai chile.
Remove pork chops from marinade and pat dry with paper towels. Discard the marinade.
Heat a large skillet over medium-high heat. Once hot, add the marinated pork chops and sear for 5–6 minutes per side, until the internal temperature reaches 145°F and the exterior is golden brown.
Transfer the cooked pork chops to a serving platter and spoon the peach glaze generously over the top. Serve immediately and enjoy.
Comments
Thai chile and rice wine vinegar both demand a stop at Harris Teeter or ALDI's ethnic aisle, adding friction to a weeknight. The dish itself is straightforward—pork chops cook fast, peaches soften as the glaze sets—but the five spice and mirin aren't pantry staples everywhere, and you're looking at $12–14 for six servings before rice sides. The 45-minute claim is honest for pan work, though resting and glaze reduction can stretch it closer to an hour. This lands well for a summer weekend when peaches are local and cheap, and it reheats adequately over rice, but the ingredient gathering makes it less of a grab-and-go choice.
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