Hoisin Glazed Pork Chops
Print Recipe
Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Hoisin Glazed Pork Chops
Print Recipe
Succulent glazed pork chops marinated in a homemade Hoisin Sauce! Finger licking good! This sauce can also be used on beef or chicken or it can be spooned over veggies or rice or both!
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Rinse your pork chops and pat dry. Season with salt and pepper and set aside.
  2. Peel the garlic and finely chop.
  3. Add the oil to the pan, heat to medium, and add garlic. Stir for about 2 minutes until golden brown. Then add the soy sauce, honey, vinegar, sriracha and tahini and whisk till fully mixed. Cook on the pan on medium heat about 4-6 minutes until the sauce thickens.
  4. Take off the burner and use a salt and pepper grinder and give each grinder about 4-5 grinds.
  5. Take a 1/2 of your mixture and put it in a large gallon ziplock back. Add in the pork chops and zip up the bag, making sure you've laid it flat to get the air out before sealing the bag. Put in the fridge to marinate for at 30 minutes, making sure to turn half way so that both sides of the chops are evenly marinated.
  6. Heat your large skillet and remove the pork chops from the marinade. Place in pan and cook for 1-2 minutes until the chop is golden brown, then flip and cook on the other side for 1-2 minutes and continue this process until your chops are cooked to 135 degrees in the thickest part of the chop.
  7. Remove from heat and pour the remaining 1/2 cup of sauce over the chops so they're covered in sauce. Place your lid on your pan and let sit for 10 minutes so that the pork will come to 145 degrees before serving. Transfer to a plate. I use a large spoon and scoop the sauce and tidbits in the pan over the rice and veggies I serve it with.
Recipe Notes

The cooking time will depend on the size of your chops. If the chops are too thick, have your butcher cut them in half. I always have mine cut down to the size of a boneless chop because they get far too dry and woody when trying to cook a very thick 1" porkchop! Also, pork chops cook quickly, so make sure not to overcook them, as that makes them tough and chewy and you don't want that with this yummy sauce! Enjoy!

Share this Recipe