Hoisin Five-Spice Pork Chops
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 515
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 50
- Cholesterol
- 133
- Sodium
- 1618
- Total: 4 hr 40 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 25 min
Ingredients
1/2 cup chopped fresh pineapple
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup packed light brown sugar
1/3 cup Chinese rice wine or dry sherry
1/4 cup honey
3 tablespoons hoisin sauce
1 tablespoon Chinese five-spice powder
1 2-inch piece ginger, sliced into thin rounds
6 bone-in pork sirloin chops (1/2 inch thick; about 2 1/2 pounds total)
Vegetable oil, for brushing
Directions
- Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
- Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
- Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
- Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.
Cook’s Note
These inexpensive chops come from the area around the pig's hip and often include part of the hip bone. They're fairly lean, so be careful not to overcook them.