Hoisin Glazed Pork Chops

Hoisin Glazed Pork Chops

Hoisin Glazed Pork Chops

These addictingly sweet and umami-laden Hoisin glazed pork chops come together in just a few simple steps and are the perfect way to get out of that weeknight dinner rut.

Addictively Sweet Hoisin-Glazed Pork Chops for the Win!
Your easy weeknight dinner routine just got a little more delicious and a whole lot more interesting! These are our favorite cast iron pork chops and we feel confident in their ability to win over even the toughest critics (kids love them, too!). Served here with our favorite Asian Slaw, this meal is a match made in heaven.

Hoisin Glazed Pork Chops on a plate with Asian coleslaw

Life-Changing Skillet Pork Chops!
Okay, so maybe they’re not actually life-changing, but we can promise dinner time in your home will never be the same.

We don’t always have a meat-centered entree, but when we do we want it to be two things:
a.) Delicious.

b.) Paired perfectly with bright veggies for a well-rounded meal.

This hoisin-glazed pork chop recipe meets both of these requirements to a T. We just know it will be the game-changing dish you never knew you needed.

Ingredients laid out pork , hoisin, slaw ginger cilantro

What Kind of Cuts are Good for Cast Iron Pork Chops?
A pork chop is a lean cut of meat that comes from the loin of the pig. When you head to the meat department of your local grocery store, you’re offered two options for your pork chop: boneless and bone-in. We know how satisfying it is to bite into a nice juicy bone-in chop, however, we’ve chosen to use boneless pork chops for these cast iron pork chops paired with Asian Slaw With Sriracha Dressing. They’re every bit as delicious and juicy, but require a little less effort, and are quicker to cook.

Tender, Juicy Skillet Pork Chops Every Time:
If you want to know how to achieve the juiciest, never-tough skillet pork chops every time, then you’ve come to the right place! We’ve got all the best tips for cooking up this tasty cut of pork.

In order to properly sear pork chops, you’ll want a piping hot skillet. We recommend medium-high heat.
Add sesame oil to give some beautiful color to your skillet pork chop and add a lot of flavor, too.
Don’t overcook it! Just 3 minutes on each side will do the trick. Your pork chops should be cooked to an internal temperature 135° and given a nice rest. Then you are good to go!

4 Hoisin Glazed Pork Chops on a plate one sliced

Some Big No-No’s:
Tough or chewy pork chop? You’ve overcooked it. (Insert sad face emoji here.) Because pork chops are such a lean cut of meat, they can dry out and become quite chewy very quickly.
Don’t be scared of a bit of fat lining your pork chop, but also don’t serve it cold and colorless. If your pork chop is lined in fat you can trim it, or use that flavor but be sure to render it by searing it first.
The Big Finish: Hoisin Sauce to the Rescue.
We love pork chops because they’re a blank canvas. Their straightforward taste and texture make for the perfect vehicle for BIG flavor. We’ve finished these skillet pork chops with a hoisin sauce mixture that’s equal parts sweet and savory, and just different enough to shake you out of that dinner time rut.

Hoisin Glazed Pork Chops

Ingredients
Hoisin Pork Chops
​4 pork chops, boneless (about 2 lbs)
3/4 tsp salt
3 tbsp sesame oil
2 garlic cloves, minced
2 tsp ginger minced
⅓ cup hoisin sauce
2 tbsp rice vinegar
2 tbsp water
Asian Slaw, optional
Method

In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes. Set aside.
Lightly salt pork chops. Heat the sesame oil in a large skillet over high heat. Once oil is smoking, place the pork chops in the skillet, cook without turning until well browned, 3-4 minutes on each side (adjust timing based on how thick your pork chop is). When an instant-read thermometer inserted into the thickest part registers 135°F, remove the pork chops from the pan. Transfer to a cutting board and let rest 5 minutes.
Serve with hoisin sauce drizzled over top.