 | I bought a ton of pork chops from Costco while they were on coupon. And I knew for certain I wanted to make Soy Roasted Potatoes and Edamame Succotash. I had this recipe from Emeril on my computer since September 2011. And I had never made it. And it was absolutely perfect with the potatoes and succotash. The pork was tender and I adore hoisin sauce, so this was a certain win for me. The best part of this meal was that the leftovers made for a wonderful salad the next day. I tossed sliced pork, the succotash and a few potatoes with some mixed greens and a sweet chili vinaigrette. I love a meal that provides leftovers that aren't the same old boring thing again. It rivaled my favorite Thai Chopped Chicken salad from Panera. |
¼ cup Hoisin sauce
2 tablespoons soy sauce
1 tablespoon oil
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 teaspoon minced garlic
1 teaspoon minced ginger
2 pork chops
Preheat the oven to 350 degrees.
In a medium bowl, combine the Hoisin, soy sauce, oil, rice vinegar, Sriracha, garlic, and ginger. Add the pork chops and turn to coat. Remove the chops from the marinade.
Add chops to a large sauté pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the marinade over the chops and bake for 10 minutes, or until cooked through and an instant-read thermometer registers 145 degrees. Remove the chops from the oven and set aside to rest for a few minutes.
| Pin It Now! |
2 comments:
Those look fantastic! I'm always looking for new ways to prepare pork chops, I'll put this on the list. :)
These look really good. I also lov leftovers that can be turned into something else! How did you like the potatoes?
Post a Comment