Honey Hoisin Pork Chops

Honey Hoisin Pork Chops

Denise

"Very quick, easy pork chop recipe!"
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Ingredients

55 m servings 166 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
  3. Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
  4. Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
  5. Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

Footnotes

  • Cook's Note:
  • I keep peeled ginger in the freezer, cut into 1 to 2 inch chunks, so when needed I just take a chunk out and grate it, so I always have fresh ginger at hand.

Reviews

Read all reviews 20
  1. 28 Ratings

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Most helpful positive review

This was very good. Quick and easy for a week night dinner. I only made 1/2 the recipe and added about 1/2 tbsp of lemon juice to freshen it up a bit. I thought it could use a little kick though...

Most helpful critical review

made exactly as recipe states. Thought recipe was ok, but don't think I would make again. I like all the individual ingredients but not sure I like them all combined.

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This was very good. Quick and easy for a week night dinner. I only made 1/2 the recipe and added about 1/2 tbsp of lemon juice to freshen it up a bit. I thought it could use a little kick though...

I really loved the flavor and tenderness of the pork chops. I followed the recipe just how it is written and really enjoyed it.

I made this with wild rice and asparagas and it was TASTY. I really enjoyed the consistancy of the sauce and ended up pouring it on my asparagas too. I did use fish sause instead of oyster sauce...

made exactly as recipe states. Thought recipe was ok, but don't think I would make again. I like all the individual ingredients but not sure I like them all combined.

very easy to make, and quite tasty! I used the Asian coconut rice underneath the pork chop! Yum yum!!

Very easy and Very tasty! Thanks for sharing!

I made this meal tonight and it was AWESOME. I was nervous to make it seeing as how I've never cooked pork chops before, but it was extremely simple and pretty quick. My husband said "This is ...

Oh, so awesome! Not nearly as sweet as I was afraid it would turn out-thanks for the recipe!!!!

My husand and I thought these were excellent just as written.

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