1Mix the hoisin sauce, honey, five spice and rice wine in a shallow baking dish or nonstick roasting tin (just big enough for the chops to fit snugly). Add the chops, turn them in the marinade and leave for 15 minutes (or up to 1 hour). Preheat the oven to 180°C, fan 160°C, gas 4.
2Bake the chops for 30 minutes, remove to a plate and keep warm. Return the tin to the oven for a few minutes, until the sauce starts to thicken and caramelise.
Rich meats like pork respond well to bright crisp greens such as mangetout, but they are also good with spring carrots. Try carrots halved lengthways and cooked in oil and butter. Here I have used raw mangetout for extra crunch.
3Wash the mangetout, shred into strips and toss with the salad leaves. Chop or tear the mint, toss with the salad and divide among 4 bowls. Slice the chops into thick strips, discarding the bone, and add to the bowls of salad with the sauce.
If you’d like this to be a gluten-free recipe, please ensure your hoisin sauce is guaranteed gluten-free.