Sunday, June 12, 2011

Hoisin Glazed Pork

I came across the original recipe for this dish on the Taste Of Home site a few months ago and decided to give it a try – with my own version of course! I added some red pepper strips and crushed garlic. I’ve also tried this recipe using boneless skinless chicken breasts rather than the pork loin chops. Either of the meats work well here and make a very tasty entre.

Hoisin Glazed Pork

1 tablespoon Dijon mustard
1 tablespoon Hoisin sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot*
1/2 teaspoon minced garlic (bottled type from produce section)
2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
3 green onions, cut into 2-inch pieces
2 tablespoons thinly sliced red pepper strips (about 1” long)

In a small bowl, combine the first seven ingredients. Sauce will be quite thick. Dip the pork chops in the sauce and turn to lightly coat with sauce. Place pork in a shallow 1-qt. baking dish coated with cooking spray. Stir the green onions and red pepper strips into the sauce to coat and then pour sauce over pork. Let marinate for 15-20 minutes at room temp or covered in fridge up to two hours.

Bake, uncovered, at 400° for 15-20 minutes or until a meat thermometer reads 160°.

Serve with brown rice and a green vegetable. Yield: 2 servings.

*I buy a small piece of gingerroot, peel it and then wrap in plastic wrap and store in freezer until I need it for a recipe. You don’t have to thaw it to grate it. It grates quite easily while frozen. Got this tip from Rachael Ray.

Note that ingredients can easily be multiplied to make additional servings.



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