Pork Chops with Garlic-Hoisin Sauce

September 9, 2008 at 4:09 pm (Uncategorized) (, , )

Pork Chops with Garlic-Hoisin Sauce

Most of our dinners revolve around creating leftovers now that DH is back in school. We’ve had good luck with pork chops in a pan sauce, so we decided to try a new recipe.

Pork Chops with Garlic-Hoisin Sauce
Adapted from ATC Family Cookbook


4 pork chops (we used boneless)
Sugar and Salt to Brine
Canola Oil
6 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup Hoisin Sauce
3 Tablespoons Red Wine Vinegar


  1. Brine the pork chops for about an hour (1.5 quarts water, 3 Tablespoons of salt, 3 Tablespoons of sugar).
  2. Rinse and pat the pork chops dry.
  3. Salt and pepper each side of the pork chop.
  4. Heat the oil in a skillet over medium-high heat.
  5. Brown the pork chops on the first side (approx. 3 minutes).
  6. Flip the pork chops over and reduce the heat to medium. Continue cooking until the internal temperature is approx. 135 (takes about 7 minutes).
  7. Transfer the pork chops to a clean plate and tent with foil. Let rest for 10 minutes until the internal temperature is 145 to 150. Reserve the skillet that the pork chops were cooked in to make the pan sauce.
  8. When the pork chops are just about done resting, return the skillet to medium.
  9. Once the skillet is warm, add the garlic and cook until fragrant (about 30 seconds).
  10. Stir in the broth, hoisin sauce, vinegar, and any accumulated pork juice.
  11. Scrape up the brown bits from the bottom of the pan and simmer until thickened (about 7 minutes).
  12. To serve, spoon sauce over the cooked pork chops and enjoy!

We will be doing this recipe again. We doubled it so that we would have leftovers. We discovered that the brineing really makes a difference with cooking pork. Serve with a side of salad, and dinner was complete!


1 Comment

  1. Niki said,

    OOO I love hoisen sauce. I can’t wait to try this one!

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