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!

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Hoisin-Glazed Pork Chops With Sichuan Green Beans

About This Recipe

Yield:Serves 4
Active time:15 Minutes
Total time:35 Minutes
Special equipment:Foil, baking sheet
This recipe appears in: Sunday Supper: Hoisin-Glazed Pork Chops With Sichuan Green Beans

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

Procedures

  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.

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