Hoisin Ginger Sesame Pork Chops Recipes

Steps:

• Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
• Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
• Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.

Steps:

• For Sauce:.
• Stir all ingredients in a medium bowl until well blended.
• For Pork:.
• Stir pork and next 6 ingredients in small bowl until blended.
• Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
• Add sauce; bring to simmer.
• Add pork; stir-fry 3 minutes.
• Add 2 tablespoons water and onions.
• Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.

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.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut scallions diagonally into 2-inch pieces.
• Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
• Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
• Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.

Steps:

• Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.

Steps:

• For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
• For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
• Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
• Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.

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.

Steps:

• Preheat oven to 400 degrees.
• Line a baking pan with foil.
• Put the tenderloin (s) into the baking sheet.
• Spread hoisin sauce over the pork tenderloin (s) rubbing the sauce into the meat lightly with your fingers.
• Sprinkle the toasted sesame seeds over the pork tenderloins, turning the tenderloin to cover completely.
• Roast in the middle of the oven for about 20 to 30 minutes.
• The shorter time will yield a slightly pinkish middle, the longer time will be more well-done.
• Serve with rice.
• Sauce can be thickened with cornstarch-- if there isn't enough juice from cooking the tenderloin, just add a bit of hoisin sauce and warm with the pork juices.

Steps:

• Combine soy sauce thru garlic in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
• Heat grill to medium high.
• Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until cooked thru.
• Left overs can be kept int the fridge for up to 2 days, freeze for longer storage.

Steps:

• In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side.
• In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes.
• Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F Stir in sesame seeds.
• Place hot rice on serving platter, add chicken and sauce and garnish with scallions.

Steps:

• Salt and pepper roast liberally and brown in a saute pan with olive oil on all sides.
• Place into a roasting pan and bake at 350 for about 40 minutes (until internal temp is about 140).
• Remove and cover with foil and let stand for about 10 minutes before carving.
• Meanwhile, drain most of the oil from the saute pan and retain any brown bits.
• Saute ginger until fragrant, then add remaining sauce ingredients (except green onions). Simmer until thickened, then add green onions.
• Cut pork into slices and top with sauce and additional green onion slices for garnish. Serve immediately.

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.

Steps:

• Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.
• Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145°F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side. Transfer to plates and serve.

Steps:

• Put oil in clean skillet and heat over medium heat until shimmering. Add ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add hoisin sauce, orange juice, broth, and any juices from resting meat and bring to simmer, scraping bottom of skillet with wooden spoon to loosen browned bits. Simmer until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in sesame oil and scallions. Adjust seasonings with salt and pepper, pour sauce over pork, and serve immediately.

Steps:

• Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
• Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
• Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.