Hoisin-Glazed Pork Chops

Name: Hoisin-Glazed Pork Chops with Sesame Slaw Salad
Yield: 2 servings
Ingredients: 1 Lettuce; 1 1/2 oz Sesame Dressing; 5 tsp Wine; 10 oz Pork Chop; 1 clove Garlic; 4 oz Carrot; 1 tbsp Sesame Oil; 2 unit Scallions; 2 tbsp Hoisin Sauce; 2 tsp Cooking Oil, tsp; 1/4 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Sesame Slaw Salad

By Recipe0 System

One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend savory-sweet hoisin sauce with sesame oil, vinegar, garlic, and scallions, then spoon the mixture over pork chops just before serving. It’s paired with a crunchy, savory sesame slaw-style salad, and garnished with a zippy shower of crisp scallion greens. Now THAT’S what we call a winning dinner idea!

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Lettuce
1 1/2 oz Sesame Dressing
5 tsp Wine
10 oz Pork Chop
1 clove Garlic
4 oz Carrot
1 tbsp Sesame Oil
2 unit Scallions
2 tbsp Hoisin Sauce
2 tsp Cooking Oil, tsp
1/4 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce; roughly chop leaves.
2

In a large bowl, combine cabbage and carrot mix, half the scallion greens, half the dressing (you’ll use the rest later), and ¼ tsp sugar (½ tsp for 4 servings); toss to coat. Season with salt and pepper.
3

Pat pork* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
4

Heat a drizzle of oil in same pan over medium-low heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-60 seconds.

Stir in ¼ cup water (1⁄3 cup for 4 servings), hoisin, vinegar, and half the sesame oil (all for 4). Bring to a simmer; cook until sauce has slightly thickened, 2-4 minutes. Season lightly with pepper.
5

Add lettuce and remaining dressing to bowl with cabbage and carrot mixture; toss to combine.
6

Slice pork crosswise.

Divide pork and salad between plates. Spoon pan sauce over top; garnish with remaining scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145°.