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The muscovado sauce is infused with Chinese Five Spice, a blend of spices including ginger, fennel, cloves and star anise.


For the Chops

  • 2 tablespoons olive oil
  • 1 pack the The Black Farmer Pork Loin Chops

For the muscovado sauce

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 teaspoon garlic puree
  • 1 red chilli, finely chopped
  • 200g can chopped tomatoes
  • 100g dark muscovado sugar
  • 2 teaspoons Chines five-spice powder
  • 3 tablespoons light soy sauce
  • 75ml red wine
  • 1 vegetable stock cube
  • 1 teaspoon balsamic vinegar


To make the sauce, heat the oil in a wide pan and cook the onion for 3-4 minutes until starting to soften. Add the garlic and tomato puree and cook for 1 minute. Stir in all the remaining ingredients and gently heat, stirring occasionally until the sugar has dissolved. Bring to a simmer and gently bubble for 20 minutes.

Meanwhile, heat 2 tablespoons of olive oil in a frying pan and cook the pork chops for 5 minutes until browned all over. You will have to do this in two batches. Transfer the chops to the sauce and simmer gently for 5-8 minutes until the pork is cooked and the sauce is reduced and thickened. Serve immediately.

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