Hoisin and Honey Glazed Pork Chops

"A Sunset magazine recipe"
Hoisin and Honey Glazed Pork Chops created by Derf2440
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  • Preheat oven to 4oo degrees.
  • Cut scallions diagonally into 2-inch pieces.
  • Whisk remaining ingredients except pork in a large bowl Add scallions and pork, turning pork to coat.
  • Arrange pork in 1 layer in shallow baking dish. Spoon remaining sauce with scallions over pork and roast 15-20 minutes.
  • Turn on broiler and broil pork 5-6 inches from heat until top is slightly caramelized, 2-5 minutes. Let stand, uncovered, 5 minutes.
  • Serve pork topped with pan juices.
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@Happy Harry 2
@Happy Harry 2
"Before you read anything about me, please know this.....I have started a home-based business and it really keeps me busy. So I had to decide what things had to go or be changed in my life. This one relates to YOU!. If you are kind enough to review (even take pictures, WOW!) of one of my recipes, please know that I thank you very much, but you might not get a response from me unless I have some spare time. So to all of you in advance, THANK YOU! <br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~UPDATE: ( Sept. 6th 2009 ) WOW! Another year older and still kickin'. It has been a very busy year as last August I opened Wag Time, a doggie day care and lodging business. It has grown from one or two dogs a weekend to seven fulltime weekday pups; every weekend; and lots of vacation stayovers! I have not had a free day since Memorial Day....and I'm not complaining! Even had to hire a partime helper! So now with my four students and lots of dogs, I'm enjoying each and every day. But....other than not getting much of a social life with family and friends, I have much less time to spend on Zaar. Each time I get on, there is so much going on, so many new faces that I never see all of it. <br>To all my loving friends on CC, please know that you are not forgotten, just on hold for a while. <br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <br>I finally made it! Not that I REALLY wanted too...but somethings you have no control over. There were times that I worked really hard to avoid it, and other times when I just threw up my hands and said a big, So What! There have been those in my life that said it really doesn't matter...and yet...Oh, what am I talking about? My 65th birthday, what else? I still think it is a mistake! I DO believe my husband was sitting around the big dinner table in the sky and he told the angels that I love to pull a good prank and to get even with me for all I pulled on him, I became 65!. I know that is what happened cause everybody KNOWS I'm only thirty! Okay...forty. (Wow, this is outdated for sure!) <br>Been cooking since I was ten, making the evening vegetable. By twelve I pretty much took over the family kitchen and I've been cooking ever since! Love all kinds of food but probably favor Asian-style cuisine the most. I LOVE to create my own thing..from breakfasts to midnite snacks and everything in between. Have six grandchildren and WAS busy making that expected cookbook for them, but I have most of it here on Zaar now. I say most of it cause I'm not finished creating different things. <br> Guess there is only one food item that I stay strictly away from and that is okra, otherwise I'm open to try most anything...well at least a healthy taste! Update 2007: After trying to use this food item in different recipes, I have to add blue cheese to keep the okra company. <br>Retired from a long nursing career due to poor eyesight and now am a SAHM - YES, I AM! I have international students in my home and I'm the Big Mamma!. Get lots of original recipes through them and always try to cook foods from their homelands. Due to their different likes and dislikes, I am always tweaking recipes. <br>For the past several yrs, I have changed my eating patterns for a more healthly life style. Each New Year resolution was bringing me closer to reaching my goal. I have now stopped my changes as I feel (and my doctor) that I am in the best control in my adult life. My weight is stable at 150 (give or take a lbs or two), and at 5ft,6inches, I'm happy. My cholestrol is about the same as my weight. My B/P still needs help with some medicine, but is maintained. Only my eyes cause any problem. So after the last few years of problems, I'm grateful that God has allowed me more time to show him that I am trying to take care of the body he gave me. It sure helped to have so many Zaarites supporting and befriending me."

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  1. saylaveev
    I enojyed this and found it really easy, although I found that there was too much dijon for my liking. Probably 1 tbsp would be fine.
  2. _Pixie_
    Excellent chops, great recipe for a work night because it so easy and fairly quick. I added an extra sprinkle of sesame seeds to the top before baking and baked a bit longer instead of broiling. Very yummy. Thanks, Happy Harry.
  3. Cybill
    This was super yummy and really easy to make. I think next time I will double the sauce because it was terrific over rice. Thanks for a keeper!!
  4. Tebo3759
    I used 2 small chops but made all the sauce. As a result of that I did not broil the chops. Not needed as they were well covered. Great sauce over rice. Thanks for posting this Happy Harry #2.
  5. GaylaJ
    Delicious chops! The only change I made was to roast them a bit longer because I had very, very thick chops. Otherwise, followed your instuctions and they were fabulous! Thank you so much for posting this very simple, but flavorful recipe!

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