Prep 10 mins
Cook 10 mins
From America's Test Kitchens. It is explained as a sauce prepared in the same pan you've cooked the chops in and you scrape the browned bits into the sauce...sounds good. Please note: a reviewer didn't like these and that's fine; we are all different and like different things. The recipe is from America's Test Kitchen though. Here it is again from another person on an unrelated site http://cookbookjunkie.blogspot.com/2007/07/more-garlic-garlic-hoisin-sauce.html I felt I had to defend myself since the poster said I was lying!
- 4 -6 pork chops
- 2 teaspoons oil
for the sauce
- 6 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 cup low sodium chicken broth
- 1⁄2 cup hoisin sauce
- 3 tablespoons red wine vinegar
- 1⁄8 teaspoon red pepper flakes
- Season chops with salt and pepper and heat the oil in a saute pan.
- Once the oil is hot, saute the chops until done.
- Remove chops to a platter.
- Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
- Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
- Spoon sauce over chops before serving.
My husband and I really liked this sauce. We served it with the pan sauteed pork chops, too.
Yuck. We all hated this. The sauce tastes very funny with the addition of the red wine vinegar. I cook with hosin on a regular basis. This was not a winner from America's Test Kitchen.
Wonderful recipe....easy for a week night, a little sweet and sour, and a little heat. And we loved the garlic! The cooking times given are perfect! All in all, a recipe worth adding to the "make often" category. Thank you! :)