Chef Martin Yan’s hoisin and soy marinated pork chops are seared to perfection in a grill pan.
Ingredients
- 2 bone-in rib chops (each about 1-inch thick)
- 1/2 pound asparagus ends trimmed
- 1 teaspoon cooking oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1-1/2 teaspoons cornstarch dissolved in 1 tablespoon water
- Marinade:
- 2 tablespoons light soy sauce
- 1 teaspoon hoisin sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon Chinese five-spice powder
- 1 teaspoon minced garlic
- 1 teaspoon minced shallot
Recipe Details
- Yield: 2 Servings
- Course: Entrée
- Combine marinade ingredients in a bowl. Add pork chops and turn to evenly coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours, turning pork occasionally.
- Heat a round grill pan over medium-high heat until hot. Place pork chops on grill pan. Cook until meat is no longer pink in center, about 5 minutes on each side. Remove from pan and keep warm.
- Meanwhile, place asparagus on grill and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer asparagus to a plate and cover with aluminum foil to keep warm.
- To make glaze, heat a saucepan over medium-high heat. Add oil, swirling to coat bottom. Add garlic, shallot, soy sauce, hoisin sauce, sesame oil and chicken broth. Bring to a boil, reduce heat and simmer for 1 minute. Add cornstarch solution; cook, stirring, until sauce thickens.
- To serve, arrange pork chops and asparagus on a serving platter, pour glaze over chops and serve.
