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Hoisin Pork Chops with Cabbage, Pineapple, and Macadamia Nut Slaw

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C
    MineralsSelenium, Copper, Fluorine, Manganese, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups hoisin sauce

    2. 1 cup soy sauce

    3. 3 tablespoons sesame oil

    4. 1/4 cup rice vinegar

    5. 3 tablespoons minced garlic

    6. 2 tablespoons minced ginger

    7. 1 teaspoon red-pepper flakes

    8. 8 (1/2-inch-thick) pork chops

    9. 1/2 cup honey

    10. Vegetable oil

    11. Cabbage, Pineapple, and Macadamia Nut Slaw

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees.

    2. In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red-pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.

    3. Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil and cook at a low boil for at least 10 minutes.

    4. Add chops to a large sauté pan or grill pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until cooked through and an instant-read thermometer registers 160 degrees.

    5. Remove the chops from the oven and set aside to rest for a few minutes. Serve with slaw.

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