Prep 5 mins
Cook 10 mins
From Cooking Light. What's particularly nice about this recipe is that, except for the chops, you are likely to have everything else handy. Quick recipe, great for weeknights. I usually use slightly larger bone-in chops, which I prefer.
- 16 ounces boneless center cut pork chops
- 1 tablespoon brown sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons chili paste with garlic (sambal oelek)
- 1 tablespoon hoisin sauce
- 2 teaspoons rice vinegar
- 1⁄4 cup diagonally sliced green onion
- cooking spray
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
- While pork cooks, combine brown sugar, soy sauce, chile paste, hoisin and rice vinegar in a small bowl.
- Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. (The recipe does not call for this, but I often will return over low heat just to make sure the sauce is heated through, if there is not enough residual heat in the skillet).
- Serve garnished with the green onion slices.
- I had a couple of thick boneless chops sitting around, so I cut them into thin, flat slices and cooked as above; then doubled the sauce ingredients, tossed it all together and served with saffron rice. A nice variation.
We all really liked this dish. It is so easy and quick to get on the table with full flavours to boot. Yes - it is a bit spicy but the spiciness sort of mellows as you eat it. I will be making this again.
Well, if you like spicy, this is a winner. Excellent flavor in this recipe. I made this as written, though the onion was omitted, and added a dash, (1/8 teaspoon ) chili powder to the sauce Enjoyed as made. Tagged and made for New Zaar tag.
Nice flavorful pork chop dish. Other than reducing the amount of sambal oelek, we made this dish according to the recipe -- it was plenty spicy for us. The recipe is easy to make and we enjoyed it very much. Made for the Newest Zaar Tag, June, 2012.