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- Yield:Serves 4
- Active time: 15 Minutes
- Total time:35 Minutes
- 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
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.
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.
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.