Best 4 Hoisin Ginger Sesame Pork Chops Recipes
Indulge in a culinary journey with our tantalizing Hoisin Ginger Sesame Pork Chops, a harmonious blend of sweet, savory, and tangy flavors. Marinated in a delectable symphony of hoisin sauce, grated ginger, garlic, and a hint of sesame oil, these succulent pork chops are grilled to perfection, delivering a tender and juicy bite in every morsel. Accompanying this main course, discover a collection of equally enticing recipes: whip up a refreshing Cucumber Salad with a zesty blend of cucumbers, red onions, and a tangy dressing. Transport yourself to Italy with our classic Spaghetti Carbonara, featuring silky smooth spaghetti tossed in a creamy sauce of eggs, pancetta, and Parmigiano-Reggiano cheese. Craving something sweet? Delight in our irresistible Chocolate Chip Cookies, known for their chewy texture and abundance of rich chocolate chips. Embark on this culinary adventure and treat your taste buds to a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
- Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
- Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
- Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
HOISIN PORK STIR FRY
A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Provided by vchooch13
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g
HOISIN PORK WITH GARLIC & GINGER GREENS
Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
- Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
Tips:
- To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. Pork chops are considered safe to eat when they reach an internal temperature of 145°F (63°C).
- If you don't have hoisin sauce, you can make a quick and easy substitute by mixing together equal parts soy sauce, rice vinegar, and brown sugar.
- If you don't have sesame seeds, you can substitute another type of seed, such as poppy seeds or sunflower seeds.
- If you don't have ginger paste, you can grate fresh ginger or use ground ginger.
- To make a vegetarian version of this dish, you can substitute tofu or tempeh for the pork chops.
Conclusion:
This hoisin-ginger-sesame pork chop recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the hoisin-ginger-sesame sauce is a perfect complement. This dish is sure to be a hit with your family and friends.
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