Hoisin-Glazed Pork Chops

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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.


  1. Peel and finely chop 3 garlic cloves. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.

  2. Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini, and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool.

  3. Season 2 1½"-thick pork chops all over with salt and pepper.

  4. Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.

  5. Preheat a large skillet, preferably cast iron, over medium. Remove pork from bag with tongs, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute.

  6. 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°, 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° as it sits).

  7. Slice along bones to remove, then slice chops into ½"-thick pieces. Serve pork with reserved hoisin sauce spooned over.

  8. 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.

Reviews SectionYum! This was great. I actually couldn’t find tahnini, so I made my own (Googled it) - just food processed sesame seeds and add a little oil. This hoisin would be good with anything.AnonymousNew York05/06/20The Hoisin sauce is sooooooo good! I used dark rice vinegar instead and it was still really good!ColinCordillCorona, CA03/22/19

    • 1 bunch scallions
    • 1/4 cup Asian oyster sauce
    • 2 tablespoons Dijon mustard
    • 2 tablespoons hoisin sauce
    • 1 teaspoon finely grated peeled fresh ginger
    • 2 tablespoons honey
    • 1 tablespoon soy sauce
    • 4 (1-inch-thick) pork chops (2 lb total)
    • Accompaniment: cooked rice
    1. Put oven rack in middle position and preheat oven to 400°F.
    2. Cut scallions diagonally into 2-inch pieces.
    3. Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
    4. 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.
    5. 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 and Honey Glazed Pork Chops

    1/4 cup oyster sauce
    2 tablespoons Dijon mustard
    2 tablespoons hoisin sauce
    2 tablespoons honey
    1 tablespoon sesame oil
    1 tablespoon soy sauce
    1 clove garlic, minced
    Four 1-inch-thick boneless pork chops (2 pounds total)


    1. Place all ingredients (except pork) in a large freezer ziploc bag. Swish around to mix, and then add the pork chops to the bag. Turn bag to coat chops with the marinade. Place in refrigerator for at least 15 minutes and up to 8 hours to marinate.

    2. When ready to cook, place oven rack in middle position preheat oven to 400°F. Remove chops from marinade and arrange in 1 layer in a 15x10-inch shallow baking pan (1 inch deep). Spoon remaining sauce over pork and roast until just cooked through, 15 to 20 minutes.

    3. Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, for 5 minutes. Serve pork topped with any pan juices.

    Recipe Summary

    • ½ cup honey
    • ½ cup hoisin sauce
    • ½ cup reduced-sodium soy sauce
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon chili-garlic sauce
    • 2 cloves garlic, minced
    • 1 teaspoon sesame oil
    • cooking spray
    • 5 boneless center-cut pork loin chops

    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.

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    Hoisin Glazed Pork Chop With Dijon Sauce

    Place the chops in a 1-gallon resealable plastic bag. Whisk together the marinade ingredients in a medium size mixing bowl. This will also serve as your glaze. Pour marinade over pork and mix to coat well. Marinate at least 4 hours or overnight.

    Before grilling chops mix up Dijon sauce and set aside. Remove chops from bag and reserve marinade for basting. Place on preheated grill and don’t disturb until you have good grill marks, about 5 minutes. Baste with reserved marinade and rotate ¼ turn and continue until you have a nice crosshatch grill mark, about 5 mins more. Turn chops over and continue grilling, rotating, and basting. Close lid for the last few minutes to get a good internal temperature. Pork Chops are best at 145-155. Overcooking will cause it to be dry.

    Serve with Dijon sauce which works great as a finishing sauce, spoon over pork or have on the side as a dipping sauce. We also enjoyed it with a great rice pilaf which I highly recommend as well as baby carrots and delicious local green beans.

    • 10 Ounces Ground Pork
    • 3/4 Pounds Golden Or Red Potatoes
    • 2 cloves Garlic
    • 10 Ounces Baby Bok Choy
    • 1/4 Cup Panko Breadcrumbs
    • 1 1-Inch Piece Ginger
    • 2 Tablespoons Soy Glaze
    • 2 Tablespoons Hoisin Sauce
    • 1 Tablespoon Sambal Oelek
    • 1 Tablespoon Sesame Oil

    Place an oven rack in the center of the oven, then preheat to 450°F.

    Fill a medium pot 3/4 of the way up with salted water cover and heat to boiling on high.

    Wash and dry the fresh produce.

    Peel 2 cloves of garlic using the flat side of your knife, smash each clove once.

    Peel and finely chop the ginger.

    Cut off and discard the root ends of the bok choy roughly chop, separating the stems and leaves.

    In a bowl, combine the soy glaze, hoisin sauce, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Stir to thoroughly combine.

    Add the diced potatoes and smashed garlic cloves to the pot of boiling water.

    Cook 16 to 18 minutes, or until tender when pierced with a fork.

    Drain thoroughly and return to the pot.

    Add the remaining sesame oil.

    Using a fork or potato masher, mash to your desired consistency.

    Taste, then season with salt and pepper if desired.

    Meanwhile, transfer half the glaze to a separate bowl set aside.

    Line a sheet pan with foil.

    In a large bowl, combine the pork, breadcrumbs, and half the chopped ginger.

    Season with salt and pepper gently mix to combine.

    Transfer to the sheet pan.

    Shape the mixture into a tightly packed loaf, about 7 inches by 3 inches.

    Evenly top with the remaining glaze.

    Bake 16 to 18 minutes, or until browned and cooked through.

    Transfer to a cutting board.

    Let rest at least 5 minutes.

    An instant-read thermometer should register 160°F.

    Once the meatloaf has baked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

    Add the remaining chopped ginger.

    Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.

    Pork Tenderloin Marinade

    Before cooking the pork, you’ll marinate it for at least 30 minutes and up to overnight. If your evening will be busy, get some of the prep work done the day before or in the morning by preparing your marinade.

    The ingredients for the pork tenderloin marinade are hoisin sauce, soy sauce, honey, garlic, ginger and green onions. Talk about flavor!

    If you’re not familiar with hoisin sauce, it is a thick sauce that is often used in Chinese cuisine. It’s a little sweet, a little salty, and sometimes called Chinese barbecue sauce.

    After stirring together the marinade ingredients you’ll reserve some of the marinade for brushing on the pork later on. Then combine the remaining marinade and pork in a zip-top bag or dish, turn to coat the pork, and refrigerate the pork tenderloin until you are ready to cook it.

    Preheat grill to medium (or use a grill pan over medium-high heat).

    Generously season each side of the pork chops with salt and pepper.

    In a bowl, combine the hoisin sauce, soy sauce, ginger, garlic and sesame oil.

    Place the pork chops on the grill and cover. Cook for 4 minutes. Flip the chops, brush with the hoisin sauce mixture, then re-cover and cook for 4 minutes. Flip and brush again, then cover and cook for 2 minutes. Flip and baste one last time, then cover and cook for 2 minutes longer.

    Remove the chops from the grill, tent with foil, and let stand for 5 minutes.

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    Watch the video: How to Make Honey-Hoisin Glazed Pork Chops #HowtoHarmons (August 2022).