Pork Chops and I have had a rough go of it.  I’ve tried countless recipes in search of a go-to pork chop dish so I am happy to announce, I have finally found it!  Alas the Hoisin Pork Chop is my new favorite.  Found on bonappetit.com, this delicious combination is sure to help you with your pork chop blues (because that’s a real condition right?)! Our only change to the original recipe was that we substituted olive oil for vegetable oil.  Enjoy!

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • ⅓ cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons tahini (you can make your own but we used store bought)
  • 2 teaspoons Sriracha
  • Kosher salt, freshly ground pepper
  • 2 1½-inch-thick pork rib chops (about 1 pound each), patted dry
  • 1/2 bottle of hoisin

Directions

  1. Heat oil in a medium saucepan over medium. 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.
  2. Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
  3. Preheat a large skillet, preferably cast iron, or grill pan over medium. 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 deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°, 15–18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145° as it sits). Serve with reserved hoisin sauce spooned over.

Source:  http://www.bonappetit.com/recipe/hoisin-glazed-pork-chops

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