Hoisin Glazed Pork Chops (Asian-style)
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Asian-Inspired Hoisin Glazed Pork Chops make for a quick and easy dinner. Loaded with sweet, tangy flavor, they’re the perfect stovetop dinner recipe served simply alongside rice that both kids and adults will love.
Asian-Inspired Glazed Pork Chops
For this recipe, you’ll need more than just hoisin sauce. Additional ingredients extend this sauce and make it perfectly balanced between sweet and sour.
Ingredients for Hoisin Glazed Pork Chops
- Bone-In Pork Chops
- Salt
- Pineapple Juice
- Coconut Amino/Soy Sauce
- Hoisin Sauce
- Minced Garlic
- Minced Ginger
- Brown Sugar
Know your pork
Pork chops can come in a variety of forms. Knowing the cut you’re looking for, or identifying the cut you have, is crucial to a perfectly seared pork chop (or any pork dish).
- Thin-cut pork chops are cut to 1/2 inch in thickness or less. These are the pork chops you want to sear for a quick meal.
- Thick-cut pork chops are cut to 1 inch or more in thickness. They are perfect for stuffing.
- Loin chops can be cut thick or thin and are typically leaner than your standard center-cut pork chops.
- Bone-in pork chops, which are 1 inch or larger, are generally thought to be juicier and more flavorful because of the bone.
Handy Tools for Glazed Pork Chops
You’ll need these handy items for this recipe. Click the photo for more information.
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Top Pick
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Meat temp guide
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Silicone Tips
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Versatile size
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Pro series
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Cooking steps:
Step 1: Start by bringing your pork chops to room temperature. This will ensure that your meat cooks evenly. Allow them to sit for about 20 minutes on a plate or in a casserole dish. You can salt them on all sides while they rest.
Step 2: Create the sauce by combining all the ingredients into a small sauce pot on the stovetop. Whisk together and reduce by about half. This will thicken the sauce. Alternatively, you can add cornstarch or another thickener to the sauce to thicken it if you don’t have time to babysit it on the stovetop.
Step 3: Preheat the skillet to about 350F. Add oil to the skillet. Note that we are using a lower temperature compared to the pan-fried boneless Pork Chops. This is because our bone-in pork chops are quite a bit thicker. You’ll need the extra time to cook these pork chops without burning the glaze in the skillet, so we lower the temperature to accommodate the longer cooking time.
Step 4: Lay the pork chop(s) in the oiled skillet. You should hear a sizzle, we want to create a nice sear. Now drizzle a bit of the glaze on the top side of the pork chop. Wait for about 5 minutes before flipping. Now, the glaze will be on the skillet side. Repeat with glaze on the now top side of the pork chop(s). Allow to cook for another 5 minutes, and check the internal temperature with an instant-read thermometer.
The internal temperature should be at least 140F. If it is within 5 degrees, remove it from the skillet, set it aside on a plate, and cover it with tin foil. It will cook slightly as it rests.
Tips for cooking pork chops
Bone-in pork chops are typically thicker than boneless pork chops. Because of this, they will generally take a bit longer to cook and do well when prepared in the oven. An alternative method to the cooking instructions above would be to sear the pork chops on both sides without the glaze, then glaze the top of all the pork chops and finish in the oven at 400F for about 10 minutes.
Again, you’ll want to check the internal temperature of the pork chops to ensure they do not get overcooked.
After the pork chops have rested, then remove the bone. Cooking the pork chops bone-in imparts flavor and fat. Use a sharp knife to cut around the bone and the fat trim on the outside of the chop before serving.
Cook with room-temperature meat. This always produces the best outcome, regardless of the meat. Whether you’re working with a roast, steak, or pork chops – give the meat time to come to room temperature so it cooks evenly throughout.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Consume within 5 days. Reheat in the microwave, partly covered, to retain moisture.
🍽 What to serve Hoisin Glazed Pork Chops with
We keep it super kid-friendly around here and serve with cilantro lime rice. You can also serve this with a side salad or Pan Fried Potatoes.
More Hoisin Glazed Pork Chops recipes
- ULTIMATE GRILLED PORK CHOPS
- Slow Cooker Hoisin Chicken
- Hoisin Pork Tenderloin
- CROCK POT HONEY GARLIC CHICKEN RECIPE
- Hoisin Glazed Sea Scallops
Asian-Style Hoisin Glazed Pork Chops
Ingredients
- 4 about 8 to 12 ounces bone-in pork chops about 1/2 inch thick
- 3 teaspoons salt
- ½ cup pineapple juice
- 1 Tablespoon brown sugar
- 2 teaspoons coconut amino or soy sauce
- 2 teaspoons ginger minced or paste
- 2 teaspoons garlic minced
- 3 Tablespoons Hoisin Sauce
Instructions
- Allow the pork chops to come to room temperature for about 20 minutes. Salt on all sides of the pork chop as they rest.4 about 8 to 12 ounces bone-in pork chops, 3 teaspoons salt
- While the pork is coming to room temperature, in a small sauce pot on the stovetop over medium heat combine the pineapple juice, coconut amino, ginger, garlic, brown sugar, and hoisin with a whisk. Allow to boil then reduce to simmer for roughly 10 minutes or until reduced by half. (Alternatively, skip simmering and add a cornstarch slurry to thicken.)½ cup pineapple juice, 1 Tablespoon brown sugar, 2 teaspoons coconut amino, 2 teaspoons ginger, 2 teaspoons garlic, 3 Tablespoons Hoisin Sauce
- Heat a 12-inch skillet over medium heat to about 350F with oil. Lay the pork chops down and spoon over about a Tablespoon of glaze on the top of the pork chop. Use the back of the spoon or a silicone brush to spread the sauce evenly. Allow to cook for about 5 minutes before flipping and repeating on the other side.
- After both sides have been cooked, use an instant-read thermometer to check the internal temperature. It should be 140℉, or within 5 degrees. Remove from heat and allow to rest on a plate, tented with tinfoil, for about 5 minutes before cutting and serving.
Our new favorite pork chop recipe. I even made pork tenderloin with this glaze last night, it’s so good!