HOISIN-GLAZED PORK CHOPS
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Provided by Claire Saffitz
Categories Bon Appétit Pork Pork Chop Soy Sauce Dinner
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
- Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
- Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits). Serve with reserved hoisin sauce spooned over.
- Do Ahead
- Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.
HOISIN AND HONEY GLAZED PORK CHOPS
Make and share this Hoisin and Honey Glazed Pork Chops recipe from Food.com.
Provided by Happy Harry 2
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 4oo degrees.
- Cut scallions diagonally into 2-inch pieces.
- Whisk remaining ingredients except pork in a large bowl Add scallions and pork, turning pork to coat.
- Arrange pork in 1 layer in shallow baking dish. Spoon remaining sauce with scallions over pork and roast 15-20 minutes.
- Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramelized, 2-5 minutes. Let stand, uncovered, 5 minutes.
- Serve pork topped with pan juices.
Nutrition Facts : Calories 298.1, Fat 14.8, SaturatedFat 5, Cholesterol 75.3, Sodium 1037.1, Carbohydrate 16.7, Fiber 1.1, Sugar 11.6, Protein 24.2
HOISIN AND HONEY GLAZED PORK CHOPS
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut scallions diagonally into 2-inch pieces.
- Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
- Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
- Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.
HOISIN GINGER SESAME PORK CHOPS
These spicy-sweet hoisin grilled pork chops are delicious.
Provided by Occasional Cooker
Categories 100+ Everyday Cooking Recipes
Time 8h35m
Yield 5
Number Of Ingredients 9
Steps:
- Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
- Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
- Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 42.2 g, Cholesterol 107.3 mg, Fat 10.9 g, Fiber 1.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1456 mg, Sugar 35.2 g
HOISIN GLAZED PORK CHOPS
Give ho-hum pork chops exciting new flavor in just 10 minutes prep time. Hoisin sauce, ginger and honey make a winning Asian-influenced combo.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
- Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
- Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 16 g, TransFat 0 g
HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
HOISIN-GLAZED PORK
"This recipe was a give away for a cook book advertisement," writes Marguerite Shaeffer of Sewell, New Jersey. "I kept the recipe, adjusting it somewhat to fit our tastes. This is one of my very favorite recipes; fast, easy and absolutely delicious."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 265 calories, Fat 8g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 789mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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