Hoisin-Glazed Pork Chops With Sichuan Green Beans Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Jennifer Olvera
Hoisin-Glazed Pork Chops With Sichuan Green Beans Recipe
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  • Yield:Serves 4
  • Active time:15 Minutes
  • Total time:35 Minutes
This recipe appears in:
Sunday Supper: Hoisin-Glazed Pork Chops With Sichuan Green Beans

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

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • For the Pork Chops:
  • 1/2 cup hoisin sauce
  • 1/4 cup mirin
  • 1 tablespoon five-spice powder
  • 4 tablespoons soy sauce, divided
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 4 tablespoons sriracha, divided
  • 4 butterflied pork chops, about 2 1/2 pounds total
  • 1 pound fresh or dried Chinese egg noodles, cooked
  •  
  • For the Green Beans:
  • 1/4 cup peanut or vegetable oil
  • 1 1/2 pounds green beans, cut into 1-inch pieces
  • 1 small red, yellow or orange sweet pepper, finely chopped
  • 2 Thai chilies, thinly sliced
  • 2 tablespoons minced onion (about 1/4 to 1/2 of a small onion)
  • 1/2 teaspoon sugar
  • 3 medium cloves garlic, minced (about 3 teaspoons)
  • 1 tablespoon ginger, minced

Directions

  1. 1.

    For the Pork: Adjust oven rack to upper-middle position and preheat oven to 400°F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.

  2. 2.

    For the Beans: Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.

  3. 3.

    When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.

Jennifer Olvera
Sunday Supper Columnist

Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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