These Peking-style Pork Chops are sweet with a hint of spice. It’s easy to make when you take a short-cut and buy a good Hoison Sauce. I add a bit extra crushed red pepper and soy. Serve with roasted baby bok choy.
Ingredients:
8 thinly sliced pork chops
2 Tbsp of vegetable oil
1 cup of Hoison Sauce (found in the International Food isle)
2 tsp of crushed red pepper
2 Tbsp of soy sauce
salt and pepper to taste
8 heads of baby bok choy
Preheat oven to 450 degrees.
Prepare baby bok choy by spreading it out on a greased cookie sheet and coating it in 4 Tbsp of oil with a pinch of salt and pepper. Cook 10 minutes, turning once.
Pat the pork chops dry. (Doing this helps the pork to grab onto the sauce and get a good coating.) In a shallow bowl, mix Hoison Sauce with crushed red pepper. Dilute the mixture with soy sauce.
In a large skillet over high heat, add 3 Tbsp of vegetable oil. When the oil thins and starts to smoke, dip each pork chop in the sauce and then place on the hot skillet to cook 7-10 minutes. Flip to the other side and cook another 7-10 minutes or until the internal temperature reaches 160 degrees.
Serve with roasted baby bok choy.