These 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.
0 servings
1 chop