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 PORK WITH RICE
Hoisin, a sweet and salty soybean-based sauce, is commonly used in Cantonese cooking and often paired with barbecued meats. Here, it's brushed on lean pork tenderloin that's broiled and served with brown rice and a quick carrot salad.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
Nutrition Facts : Calories 480, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 47 milligrams, Sodium 854 milligrams, Carbohydrate 72 grams, Fiber 7 grams, Protein 25 grams
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
HOISIN-MARINATED PORK CHOPS
The chops need to marinate for at least 8 hours, so this is a great make-ahead dinner. Recipe is easily halved, but shredded chops make a great rice noodle salad ingredient.
Provided by Kanzeda
Categories Pork
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce thru garlic in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
- Heat grill to medium high.
- Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until cooked thru.
- Left overs can be kept int the fridge for up to 2 days, freeze for longer storage.
Nutrition Facts : Calories 277.6, Fat 10.7, SaturatedFat 3.6, Cholesterol 83, Sodium 445.3, Carbohydrate 13.2, Fiber 0.3, Sugar 11.1, Protein 30.9
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
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STICKY HOISIN PORK WITH MANGO AND AVOCADO SALSA - NADIA LIM
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Servings 4Estimated Reading Time 1 minCategory Lunch, MainCalories 294 per serving
- Combine all salsa ingredients together and season to taste with salt and freshly ground black pepper.
- Combine hoisin sauce, apple juice, soy sauce, rice vinegar, sesame oil, Chinese five-spice, star anise, tomato sauce and chilli sauce and set aside.
- Heat drizzle of oil in a large pan over high heat. Cook the pork chops for about 3 minutes on each side until just cooked through, set aside to rest. Reduce heat to medium.
- Add sauce mixture to the pan, let it bubble and reduce to a sticky glaze, about 2-3 minutes. Slice pork and quickly stir through the sauce.
HOISIN GLAZED PORK CHOPS - THE MODERN PROPER
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Ratings 4Servings 4Cuisine AsianTotal Time 20 mins
- In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes
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HOISIN GLAZED PORK CHOPS RECIPE - BUTTER YOUR BISCUIT
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4.1/5 (7)Total Time 25 minsCuisine AmericanCalories 547 per serving
- In a small bowl mix the soy, ketchup, brown sugar, dry sherry, garlic, honey, hoisin and ginger until combined.
- Place pork chops into a ziplock bag or container and pour half of the sauce over them. Let marinade at least 6 hours preferably overnight.
- Preheat a grill to medium high heat. Remove the pork chops from the marinade, and place on the grill.
STICKY HOISIN PORK RIBS WITH TANGY ... - GORDON RAMSAY.COM
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- Make the Spice Mix: Lightly toast each spice individually in a sauté pan on medium heat until each spice is fragrant and lightly golden-colored. Let the spices cool completely before adding to a spice grinder to a medium-fine consistency.
- Prepare the Ribs: Season the whole rack of ribs with generously salt and a few large pinches of Chinese Five Spice mix, and then double-wrap with heavy duty aluminum foil and refrigerate for at least one hour, up to overnight.
- Make the Hoisin: Place all ingredients in a medium saucepan and bring to a boil. Remove from heat and let cool before transferring to a blender and pureeing until smooth.
- Cook the Ribs: Preheat the oven to 275˚F (135˚C). After marinating, place the foil-wrapped ribs on a baking tray, fat side-up, and bake in the center of the oven for 2 hours, until tender.
- While the ribs are cooking, make the Smashed Cucumbers: Set one cucumber on a cutting board and smack it with the flat side of a knife until it cracks into long sections.
- Place the cucumbers in a strainer, toss with some salt and let sit at room temperature for at least 15 minutes, up to 1 ½ hours.
- While cucumbers drain, combine all remaining ingredients except cucumber in a bowl and stir until sugar is dissolved. Once drained, add cucumber pieces to the bowl with the dressing and toss to combine.
- Make the Garlic Rice: Thinly slice 3 cloves of garlic. Heat butter in a saucepan over medium heat until melted and slightly frothy. Add the garlic slices and swirl the pan to coat.
- Grate the remaining 2 cloves of garlic on a microplane and add to a small saucepot. Add 1 tablespoon of the butter used to fry the garlic and cook over medium heat until garlic is fragrant, about 30-60 seconds.
- Once ribs are tender, remove them from the foil and turn the broiler on low. Use part of the leftover foil to line the baking sheet. Brush hoisin sauce liberally all over both sides of the ribs, leaving the meaty side up, and broil for a moment.
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