HOISIN GLAZED PORK
This taste just like the BBQ pork that the Asian market in our area sells. Believe the original recipe may have come from Cooking Light.
Provided by Debbwl
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
- Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.
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
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 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 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 GLAZED PORK CHOPS WITH THAI POWER PACK
This recipe comes from "Let the Flames Begin". It calls for thin chops, but I used regular cut, and I also used my grill pan, not my outdoor grill. Very good!
Provided by IHeartDogs
Categories Pork
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- For the glaze whisk together the hoisin and lime juice and set aside.
- Combine all the power pack ingredients (peanuts through scallions), plus salt and pepper, mixing well with a fork or your hands and set aside.
- Preheat grill or grill pan.
- Sprinkle chops generously with salt and pepper and place on hot grill for about 3-4 minutes per side (you do not want to overcook them) and brush with glaze the last 30 seconds of grilling.
- When chops are done (they should be just slightly pink in the center), remove from grill and arrange on platter.
- Sprinkle the power pack over the chops and serve, passing the remaining glaze on the side.
Nutrition Facts : Calories 2773.1, Fat 196.8, SaturatedFat 65, Cholesterol 554.2, Sodium 2535.7, Carbohydrate 82.9, Fiber 11.9, Sugar 40.6, Protein 167.8
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- 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.
- 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. → BTW, you're going to want to make a triple batch of that sauce...
- 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.
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