Here's a dynamite and very simple entree from Epicurious.com for the nights when you just have to HAVE Chinese food and your ButcherBox pork chops are screaming at you from the freezer ...
I made these for a dinner party and was able to cook and entertain at the same time ... that's how easy they are. And paired them with Stir-Fried Corn with Pine Nuts and Oh-So-Easy Fried Rice (coming next week).
Dessert was Paleo Walnut Brownies, a bit non-traditional but I didn't want more rice. This made enough for three other meals for me with the other dishes ... and was well-received by my guests too.
You can use bottled Gluten Free Hoisin Sauce too for an even quicker meal. But the juxaposition of tahini (sesame seed paste) and Sriracha (hot sauce) was so intriguing to me that I just had to try it!
I wasn't disappointed. Eat them up ... FOR REAL!
AuthorJill PlaceThese Chinese-inspired pork chops are luscious, eay ... and the crown jewel of a dinner with fried rice and stir-fried veggies. Eat it it ... FOR REAL!
Heat oil in a medium saucepan over medium heat. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half the hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes.
Preheat a large skillet, preferably cast iron, or grill pan over medium heat. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are a deep golden brown and charred in spots. And an instant-read thermometer inserted into the thickest part registers 135 degrees F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest 10 minutes (pork will come to 145 degrees F as it sits). Serve with reserved hoisin sauce.
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.
Ingredients
Directions
Heat oil in a medium saucepan over medium heat. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half the hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes.
Preheat a large skillet, preferably cast iron, or grill pan over medium heat. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are a deep golden brown and charred in spots. And an instant-read thermometer inserted into the thickest part registers 135 degrees F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest 10 minutes (pork will come to 145 degrees F as it sits). Serve with reserved hoisin sauce.
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.
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