Hoisin Pork Chops


Asian, Main Courses, Pork / Tuesday, March 10th, 2009

hoisin-porkchop

If you survive puberty, there will come a time when you realize, perhaps with despair and confusion, that you have to make dinner. Again. It helps to have an arsenal of go-to recipes that are quick, cheap and definitely not boring.

Here’s one of my new go-to’s: Hoisin Pork Chops.

Ever tried hoisin sauce? It smells kinda like an Asian A1, but it can take a ho-hum cut of meat and transform it into something sticky-sweet and spicy and completely crave-inducing.

First, pick up some 1/2-inch-thick pork chops. Not the nice ones. The value pack.

Then, start mixing your mouthwatering marinade: hoisin sauce (aka Peking sauce), soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Coat the chops in this mixture, set them aside, and pour the remaining marinade into a saucepan. You’ll be combining the marinade with honey, bringing it to a boil, and keeping it at a low boil for at least 10 minutes. While the sauce thickens, you can sear the meat on both sides. Pour the marinade over the chops, and bake them for about 10 minutes.

I can be a total chop-hater, but these pork chops make my taste buds happy-happy. Even with the searing and baking time, they stay juicy and have a nice kick. And you can rock them with a serious variety of sides, like sticky rice, stir-fried vegetables, snow peas, green beans, sweet potatoes or an Asian-inspired coleslaw, like this Asian Slaw with Roasted Peanuts. These chops actually make me look forward to making dinner. Again!

Hoisin Pork Chops

From Emeril Lagasse (Food Network, 2002)

  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 2 (1/2-inch-thick) pork chops
  • 1/4 cup honey
  • Vegetable oil
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.
  3. Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes.
  4. Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F.
  5. Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.

27 thoughts on “Hoisin Pork Chops

  1. Haha, puberty is hard enough. Cooking dinner shouldn’t be so difficult right? With a slew of recipes like this one, dinner would be a breeze!! This marinade sounds so amazingly delicious!! Can’t wait to add this to my repertoire.

  2. We like (& I REALLY) like pork, the other white meat. This recipe looks and sounds terrific! I’m thinking it’s what’s for dinner tonight as I have a packet of pork cutlets out and a bottle of hoisin in the fridge. My guys like rice with anything asian & saucy so that’s going under it.

    How much sauce does it make? Should I double it? The kiddos love ’em some sauce on their rice. THX!
    ~ingrid

  3. These look sooooo good, I am going to have to go to the store and pick up some pork chops and make them right away.

    That’s very very yummy! :-)

  4. I am all over this one. I might even have some hoisin sauce in the depth of my fridge. There is something deeply captivating about your picture — I think I might dream about hoisin pork chops tonight.

  5. I need a bib, just looking at how sweet and succulent this dish is! I love hoison sauce and this looks very easy to make. Thanks for the inspiration!

  6. Made these last night. The kids LOVED it but because my porkcutlets were very thin I just made it all on the stove. I served it on white rice, YUM!
    ~ingrid

  7. Oh, I think I could learn to like making dinner again, too, with this recipe. Anything is better with hoisin on it…okay, not breakfast cereal, but most everything else…LOL. Thanks for the recipe and I loved the "cheap chops" reference. Everyone NEEDS a cheap chop recipe in their repertoire!

  8. WOW…these were so GOOD and easy! (and the name was what made me try it! ;]) As a condiment junkie, it was easy to prepare with things I had just 'lying around' the kitchen. LOVE this site, will definitely be back.
    xox

  9. Hello! Thank you for this recipe! It is really simple, fast with a really good putcome :) I didn't bake the chops, but done everything on the pan. Thanks :)

Comments are closed.