Hoisin Glazed Pork Chops with Thai Power Pack
Elevate your weeknight dinners with these irresistibly flavorful Hoisin Glazed Pork Chops with Thai Power Pack—a dish that combines bold, savory Asian-inspired flavors with nutrient-rich vegetables. Bone-in pork chops are seared to golden perfection, then brushed with a luscious blend of hoisin, soy sauce, honey, garlic, and ginger for a sticky, caramelized glaze. Paired with a vibrant medley of broccoli, julienned carrots, red bell peppers, and fresh spinach, this dish bursts with color and crunch. A drizzle of sesame oil, a splash of fish sauce, and a zing of fresh lime juice give the stir-fried vegetables a delightful Thai twist. Topped with chopped cilantro and roasted peanuts, this simple yet elegant meal is perfect for a quick, satisfying dinner that’s as wholesome as it is delicious. Ready in just 45 minutes, it’s an excellent choice for busy weeknights or casual entertaining!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cups hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic
- 1 teaspoon ginger
- 2 cups broccoli florets
- 1 cup carrots (julienned)
- 1 large red bell pepper (sliced)
- 2 cups spinach (fresh)
- 1 whole lime
- 1 teaspoon fish sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons roasted peanuts (chopped)
Instructions
In a small bowl, prepare the glaze by combining hoisin sauce, soy sauce, honey, grated garlic, and grated ginger.
Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Sear the pork chops for 3-4 minutes per side until golden brown.
Lower the heat and brush the hoisin glaze generously over each side of the chops. Continue to cook for another 5-7 minutes, flipping occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and rest for 5 minutes.
In a separate skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil over medium heat. Add the broccoli, carrots, and bell pepper. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
Add the spinach to the sautéed vegetables and toss until just wilted. Drizzle with fish sauce and squeeze the juice of half a lime over the mix. Stir to combine and remove from heat.
Plate the pork chops alongside the vegetable medley. Garnish with chopped cilantro, roasted peanuts, and additional lime wedges.
Serve warm and enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
