Hoisin glazed pork chops are an incredibly delicious and easy-to-make dish that is sure to please the whole family. The combination of sweet, savoury and salty flavours makes this recipe a guaranteed crowd pleaser. With just a few simple ingredients, you can have a tender and juicy pork chop glazed in a flavourful hoisin marinade ready to enjoy in no time.
How to cook glazed pork chops
Before you begin cooking, bring your pork chops to room temperature. This will help them cook evenly.
Begin making the sauce by combining all of the ingredients into a small sauce pot and bringing it to a simmer over low heat.
Now preheat your skillet to 350F and add oil so that your pork chops don’t stick to the pan.
After prepping the skillet with oil, lay the pork chop in it and then drizzle some of the glaze on top. Leave it to cook for around 5 minutes before flipping and repeating with the glaze on the now top side.
Keep an eye on the internal temperature using an instant read thermometer and allow to cook for another 5 minutes.
What kind of cuts are good for cast iron pork chops?
Cast iron pork chops are a classic favorite, but what kind of cut is best? It all depends on how you plan to prepare your pork chops.
Center-cut chops are great for grilling or pan-frying, as they are tender and cook quickly. Loin chops are thicker and often require a longer cooking time, making them great for roasting or braising.
If you’re looking for something a bit more flavorful, try a blade chop — these chops have a juicy and flavorful fat cap that adds plenty of flavor to every bite.
Cushion-cut chops are larger, with more fat marbling throughout the meat, so they are great for slow-cooking.
Leftover glazed pork chops can be stored in either the refrigerator or freezer, depending on how soon you plan to eat them. When storing in the refrigerator it’s best to use an airtight container and consume the pork chops within 3-4 days.
If you plan to store the pork chops for a longer period of time, freezing is the best option. To freeze, wrap each pork chop individually in plastic wrap or aluminum foil and place them in a labeled freezer bag.
To thaw, transfer the pork chops from the freezer and place them in the refrigerator overnight before cooking. While freezing is a great way to store leftovers, it is important to know that freezing can effect the texture of the pork chops.
For best results, reheat frozen leftovers in a covered skillet over low heat until heated through.
What to serve with these glazed pork chops?
These succulent glazed pork chops make for a delicious dinner that the whole family can enjoy. But what do you serve with them?
Here are some great ideas for sides to accompany this tasty main course. Start off with a simple green salad, full of crunchy vegetables and a tangy vinaigrette.
For a heartier option, mashed potatoes are always a hit and can easily be prepared ahead of time. Roasted vegetables are another great option, as they are full of flavor and require minimal effort. Try adding sweet potatoes, carrots, onions, and bell peppers to a baking sheet and pop them in the oven. Another excellent option is to pair the pork chops with a flavorful side of sautéed greens like kale or spinach.
Finally, no meal is complete without some type of starch to soak up all the delicious flavors. Try serving the pork chops with some crusty bread, biscuits, or cooked grains like quinoa or couscous. With these options, you’ll have a full meal that will satisfy everyone at the table.
Hoisin Glazed Pork Chops
Tantalize your taste buds with these sweet and savory Hoisin glazed pork chops. Perfect for a quick, delicious dinner that will satisfy the whole family!
- 4-5 pieces Pork Chops 1/2 inch thick
- 2 tbsp Hoisin Sauce
- 1 tbsp Brown Sugar
- 1/2 cup Pineapple Juice
- 2 tsp Salt
- 2 tsp Soy Sauce
- 2 tsp Garlic minced
- 2 tsp Ginger minced
As the pork chops sit for about 30 minutes, allow them to come to room temperature and lightly salt on all sides.
In the meantime, in a small sauce pot on the stovetop over medium heat, combine hoisin sauce, pineapple juice, soy sauce, brown sugar, garlic, and ginger with a whisk. Stir together until everything is thoroughly mixed and bring up to a boil before reducing to a simmer. Allow the mixture to simmer for several minutes until it starts to thicken.
Start by heating a skillet over medium heat to about 350F, adding a tablespoon of oil. Once the skillet was hot, I laid down the pork chops and spooned over about a tablespoon of glaze on the top of each. Spread out the sauce evenly across the top surface. After allowing them to cook for about 5 minutes, I flipped them over and repeated the process on the other side.
Using an instant read thermometer is the best way to ensure your steak is cooked properly. Insert the thermometer into the thickest part of the steak and make sure the internal temperature has reached 140F. Once it reaches this temperature, remove from heat and let it rest on a plate tented with tinfoil for about 5 minutes before cutting and serving. This gives the steak time to finish cooking and will result in a juicy and delicious meal.