Chef Tatung's Pork Chops Recipe: Five-Spice Glazed Crispy Gold in One Pan

This Chef Tatung's pork chop recipe delivers crispy, golden perfection in a single pan—just like the legendary Filipino chef makes it. The secret lies in a five-spice glaze that caramelizes into a sweet, savory crust while keeping the meat tender inside.

I first tasted this technique during my apprenticeship in Charleston, where Chef Chen emphasized balance: a touch of heat, a hint of sweetness, and layers of umami that make every bite unforgettable.

The recipe starts with bone-in pork chops, seared until golden brown, then finished with a glaze of soy sauce, brown sugar, and a blend of five-spices—star anise, cinnamon, cloves, fennel, and black pepper.

This aromatic mix transforms simple pork into something restaurant-worthy, with a texture that's crispy on the outside and juicy within. The one-pan method ensures minimal cleanup while maximizing flavor development through controlled caramelization.

What you'll achieve is a dish that looks as impressive as it tastes—crispy golden edges that shatter with each bite, paired with a glaze that's sticky-sweet yet balanced by the spices' depth. The bone-in chops add richness, while the glaze clings perfectly, creating a harmonious blend of textures.

This is the kind of recipe that elevates weeknight dinners to special-occasion status without requiring hours in the kitchen.

Serve with steamed jasmine rice and a side of garlic sautéed greens to complete the meal. The pork chops hold their shape beautifully, making them ideal for plating with confidence. Whether you're cooking for family or impressing guests, this method delivers professional results every time—just as Chef Tatung would approve.

Ingredients for chef tatung pork chop

Fourteen ingredients, one pan, restaurant-quality pork chops with crispy golden edges and aromatic five-spice glaze.

The pork chops are non-negotiable—bone-in, center-cut, and 1/2-inch thick for even cooking. Whole Foods or your local butcher shop will have the best quality. Look for good marbling and firm texture; avoid chops with excessive fat or discoloration. The five-spices are the heart of this recipe, so Penzeys Spices or bulk bins at specialty markets are ideal for freshness. If you can't find whole spices, pre-ground works but loses some depth. Toast the whole spices in a dry pan for 30 seconds before crushing to release their oils—this step is critical for maximum flavor.

No star anise? Anise seed at double the amount works in a pinch, though the flavor won't be identical. Substitute dark soy sauce for regular if you prefer a deeper color, but reduce to 1/4 cup to maintain balance. The cornstarch is essential for that signature crispy crust—don't skip it. For a quicker prep, use pre-minced garlic and ginger from the refrigerated section at Trader Joe's, though fresh is always better. The sesame oil adds a final aromatic layer; if you're sensitive to its flavor, reduce to 1/2 teaspoon or omit entirely.

Pork chops should rest 5 minutes after cooking before serving to retain juices. The glaze keeps well in an airtight container in the fridge for 3 days, though the pork chops are best enjoyed immediately. For make-ahead convenience, prep the glaze ingredients in advance and store in a jar—just heat and combine when ready. The spices can be pre-toasted and stored in an airtight container for up to 2 weeks, maintaining their potency for future use.

Step-by-step instructions for Chef Tatung's five-spice glazed pork chops

Master this one-pan technique for pork chops with a crackling crust and aromatic five-spice glaze.

Pat the 1.5 lb bone-in pork chops completely dry with paper towels—this is non-negotiable for crispy skin. I press firmly along the edges and surfaces to remove all moisture, which prevents steam from interfering with the sear. Season both sides generously with 1.5 tsp kosher salt and 1.5 tsp ground black pepper, pressing the spices into the meat so they adhere.

Place the seasoned chops in a shallow dish and dredge them lightly in 2 tbsp cornstarch, shaking off any excess. The cornstarch creates that signature crispy crust while the spices penetrate the meat. Let them sit at room temperature for 15 minutes before cooking—this ensures even cooking from edge to center.

In a small bowl, combine the 0.33 cup soy sauce, 0.25 cup brown sugar, 2 whole star anise pods (lightly crushed), 2 whole cinnamon sticks (broken into 1-inch pieces), 4 whole cloves (lightly crushed), and 1 tsp fennel seeds. Toast the whole spices in a dry skillet over medium heat for 1 minute until fragrant—this deepens their flavor before infusion. Remove from heat and let cool slightly.

Add the toasted spices to the soy sauce mixture and let it steep for 10 minutes while you prepare the remaining ingredients. This infusion transforms the glaze from ordinary to complexly aromatic. Meanwhile, finely grate 1 tbsp fresh ginger and mince 4 cloves garlic—these will form the glaze's bright, zesty backbone.

Heat 0.25 cup extra-virgin olive oil in a large skillet over high heat until it shimmers. Add the pork chops and sear undisturbed for 3-4 minutes per side until they develop a deep golden-brown crust. Don't move them prematurely—the crust forms when the cornstarch comes into contact with the hot oil.

Once the chops are golden and release easily from the pan, remove them and set aside on a wire rack. The residual heat will keep them warm while you prepare the glaze. If the oil isn't hot enough, the chops will steam instead of sear—watch for that telltale shimmer before adding them.

Reduce the heat to medium and pour the strained spice-infused soy sauce mixture into the skillet. Add the minced garlic and ginger, and let it simmer for 2 minutes until slightly thickened. The sugar will begin to caramelize, creating a glossy sheen that coats the chops beautifully.

Stir in 1 tbsp sesame oil and simmer for another 30 seconds—this adds a nutty aroma that complements the five-spice profile. The glaze should coat the back of a spoon but remain pourable. If it thickens too much, add 1 tablespoon water to achieve the perfect consistency for coating.

Return the pork chops to the skillet and spoon the glaze generously over the top. Let them cook for 1-2 minutes until the glaze caramelizes slightly and clings to the meat. The internal temperature should reach 145°F—use an instant-read thermometer to check the thickest part of the chop.

Transfer the chops to a cutting board and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Serve immediately with steamed jasmine rice or roasted vegetables to highlight the glaze's complex flavors.

Troubleshooting this recipe

Pale Pork Chops

If your pork chops emerge pale instead of golden brown, the oil wasn’t hot enough or the meat wasn’t dry. Pat chops extra dry with paper towels and heat your oil until it smokes slightly before searing.

I use a cast-iron skillet—it retains heat better than stainless steel. Let the chops rest 10 minutes before checking internal temp with a meat thermometer—they should hit 145°F. 🔥

Glaze Too Thin

A runny glaze happens when you don’t reduce it enough. Simmer the glaze ingredients over medium-low heat for 3-4 minutes until it coats the back of a spoon.

If it’s still too thin, mash 1 tsp cornstarch with 1 tsp water, stir it in, and cook for 30 seconds more. For extra richness, add 1 tsp honey or 1 tsp butter at the end. ✨

Overcooked Meat

Pork chops dry out when overcooked, especially if they’re thicker than 1/2-inch. Use a meat thermometer—remove them at 140°F and let them rest 5 minutes to reach 145°F.

For thicker chops, sear 2 minutes per side, then finish in a 350°F oven for 3-5 minutes. I swear by reverse searing for thicker cuts. 💡

Spices Not Infusing

If your glaze lacks depth, your spices weren’t toasted or steeped long enough. Toast whole spices in a dry pan for 1 minute until fragrant, then crush them lightly with a mortar and pestle.

Let the spice mixture steep for 10-15 minutes before using. For extra flavor, add 1 tsp fish sauce or 1 tsp oyster sauce to the glaze. 🌶️

Glaze Too Sweet

Balance excess sweetness by adding 1 tsp rice vinegar or 1 tsp soy sauce to the glaze. For a tangier profile, stir in 1 tsp fresh lime juice at the end.

If the glaze is cloying, reduce the sugar to 2 tbsp next time. A pinch of smoked paprika adds depth without sweetness. 💛

Uneven Cooking

Thin chops cook faster than thick ones—adjust your timing. For 1/2-inch chops, sear 3-4 minutes per side. If using thicker cuts, start with 2 minutes per side, then finish in the oven.

Always let chops rest 5 minutes before serving to ensure even doneness. A wire rack helps with airflow and prevents soggy bottoms. ⚡

Frequently asked questions