Asian-Style Hoisin Glazed Pork Chops

A grilled pork chop glazed with sauce is served on white rice with chopped green onions on a black plate, next to a fork.

5 from 1 vote

Asian-Style Hoisin Glazed Pork Chops

These Asian-Style Hoisin Glazed Pork Chops are quick, easy, and delicious! Perfect for a quick weeknight meal and easily served over a bed of rice. Adults and kids alike will flock to the table for a bite of this sweet and sour pork.

Course dinner, Main Course

Cuisine American, Asian

Keyword Asian glazed pork chops, glazed pork chops, hoisin, pork chops

Prep Time 20

Cook Time 10

Servings servings

Calories 60kcal

Author Paula

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 fresh ginger minced or paste
2 teaspoons garlic clove 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 fresh ginger, 2 teaspoons garlic clove, 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.

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