Honey Glazed Hoisin Pork Chops Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
• Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
• Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
• Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

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 oven to 4oo degrees.
• Cut scallions diagonally into 2-inch pieces.
• Whisk remaining ingredients except pork in a large bowl Add scallions and pork, turning pork to coat.
• Arrange pork in 1 layer in shallow baking dish. Spoon remaining sauce with scallions over pork and roast 15-20 minutes.
• Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramelized, 2-5 minutes. Let stand, uncovered, 5 minutes.
• Serve pork topped with pan juices.

Steps:

• Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
• Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
• Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.

Steps:

• Preheat oven to 425.
• Heat the vegetable oil in large skillet.
• Brown pork chops on both sides.
• While chops are frying, in a bowl, mix honey, ginger, soy sauce, water, and pepper.
• Add the sliced onion and green pepper.
• Place pork chops in a baking dish.
• Pour the mixture over the pork chops.
• Cover and bake for 25 minutes.
• Uncover and broil for 2-4 minutes.
• Serve with rice and this is a great meal!

Steps:

• Preheat grill.
• Make glaze:.
• In a small bowl, stir together all glaze ingredients.
• Place chops on grill and spread with half the glaze.
• Grill about 8 minutes.
• Turn over and spread with remaining glaze.
• Grill until cooked through, another 6-8 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

Steps:

• In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
• Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
• Preheat grill hot.
• Brush the green onions with a little olive oil and season with salt and pepper.
• Grill until almost cooked through, 4-5 minutes, and finely slice.
• Place in a bowl and add the rest of the relish ingredients. Stir to combine.
• Remove the chops from the marinade, shaking off the excess and discard the marinade.
• Season chops with salt and pepper and grill until medium well.
• Arrange on a large serving platter and serve with relish alongside.

Steps:

• 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.
• 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.
• 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°F, 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°F as it sits). Serve with reserved hoisin sauce spooned over.
• Do Ahead
• 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.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine the first seven ingredients. Place pork in a shallow 1-qt. baking dish coated with cooking spray; pour sauce over pork. , Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°.