CHOPPED KITCHEN

Hoisin-Glazed Pork Chops

with Stir-Fried Vegetables & Wonton Noodles

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Servings 8-10

Delightfully chewy wonton noodles tossed in a nutty, savory sauce are a delicious accompaniment to these pork chops. For depth of flavor, weʼre pan-searing the pork chops, then glazing them with barbecue-like hoisin, whose sweetness perfectly matches bites of sautéed carrots in the noodles.

Ingredients
  • 4 Boneless, Center-Cut Pork Chops
  • 2 Carrots
  • 1 bunch Chives
  • 2 Tbsps Tahini
  • 2 Tbsps Soy Sauce
  • 3⁄4 lb Fresh Wonton Noodles
  • 2 tsps Sambal Oelek
  • 1 1-Inch Piece Ginger
  • 1⁄4 cup Hoisin Sauce
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    1 Prepare the ingredients:

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    Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Thinly slice the chives.

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    2 Cook the vegetables:

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    In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced cabbage, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

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    3 Cook & glaze the pork chops:

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    Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the hoisin sauce and 1/4 cup of water. Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork chops are coated and cooked through. Turn off the heat.