Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


Skip the takeout in favor of these warming, hoisin-glazed pork chops with egg noodles and bite-size Sichuan green beans. [Photograph: Jennifer Olvera]

A simple hoisin glaze adds tons of flavor to butterfly chops, which are cooked quickly in a high oven to retain their moisture. Basting them again halfway through ups the ante. Just be sure to cook them atop a piece of foil, since the sticky glaze will wreak havoc on cookware.

While they're served here with egg noodles, go ahead and prepare rice if that's what you prefer. As for the green beans, they're a just-spicy-enough accompaniment, one made better by a bit of additional chopping. Don't feel like doing the work? Go ahead and toss the beans in the pan whole, as is customary—they taste good either way.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.


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