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.
- 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.