Honey Hoisin Pork Chops

Honey Hoisin Pork Chops

19
Denise 0

"Very quick, easy pork chop recipe!"

Ingredients

55 m {{adjustedServings}} servings 166 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • I keep peeled ginger in the freezer, cut into 1 to 2 inch chunks, so when needed I just take a chunk out and grate it, so I always have fresh ginger at hand.
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Reviews

19
  1. 27 Ratings

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This was very good. Quick and easy for a week night dinner. I only made 1/2 the recipe and added about 1/2 tbsp of lemon juice to freshen it up a bit. I thought it could use a little kick though...

I really loved the flavor and tenderness of the pork chops. I followed the recipe just how it is written and really enjoyed it.

I made this with wild rice and asparagas and it was TASTY. I really enjoyed the consistancy of the sauce and ended up pouring it on my asparagas too. I did use fish sause instead of oyster sauce...