Reserve the marinade and combine with the honey in a medium saucepan.In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes.These chops actually make me look forward to making dinner. 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. Even with the searing and baking time, they stay juicy and have a nice kick.
I can be a total chop-hater, but these pork chops make my taste buds happy-happy. Pour the marinade over the chops, and bake them for about 10 minutes. While the sauce thickens, you can sear the meat on both sides. 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. Coat the chops in this mixture, set them aside, and pour the remaining marinade into a saucepan. Then, start mixing your mouthwatering marinade: hoisin sauce (aka Peking sauce), soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Here’s one of my new go-to’s: Hoisin Pork Chops.Įver 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.įirst, pick up some 1/2-inch-thick pork chops. It helps to have an arsenal of go-to recipes that are quick, cheap and definitely not boring.
If you survive puberty, there will come a time when you realize, perhaps with despair and confusion, that you have to make dinner.
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