Hoisin-Glazed Pork Chops with Roasted Broccoli & Aromatic Rice
Fast & Easy

Hoisin-Glazed Pork Chops

with Roasted Broccoli & Aromatic Rice

30 MIN
4 Servings
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From the Test Kitchen

This dish get a lift from a pan sauce made with savory-sweet hoisin sauce and citrusy ponzu––a beloved Japanese condiment. For more dynamic flavor, we're serving the pork with a side of rice cooked with a classic trio of aromatics: garlic, ginger, and scallions.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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ingredients
Hoisin-Glazed Pork Chops with Roasted Broccoli & Aromatic Rice
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • ¼ cup Hoisin Sauce
  • 1 oz Salted Butter
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 1 lb Broccoli
time-saving
tips & techniques
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pork & serve
4 Cook the pork & serve

Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and roasted broccoli. Garnish with the sesame seeds. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. In a bowl, combine the ponzu sauce, hoisin sauce, and vinegar.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, sautéed aromatics, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Roast the broccoli
3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the sesame oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pork & serve

Meanwhile, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, frequently spooning the mixture over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and roasted broccoli. Garnish with the sesame seeds. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the pork & serve
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