Hoisin-Glazed Pork Chops with Stir-Fried Vegetables & Wonton Noodles

Hoisin-Glazed Pork Chops

with Stir-Fried Vegetables & Wonton Noodles

Group Created with Sketch. 30 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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Delightfully chewy wonton noodles tossed in a nutty, savory sauce are a delicious accompaniment to these pork chops. For depth of flavor, we’re pan-searing the pork chops, then glazing them with barbecue-like hoisin, whose sweetness perfectly matches bites of sautéed carrots in the noodles.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Thinly slice the chives.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced cabbage, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook & glaze the pork chops:
3 Cook & glaze the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the hoisin sauce and 1/4 cup of water. Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork chops are coated and cooked through. Turn off the heat.

Make the sauce:
4 Make the sauce:

While the pork chops cook, in a bowl, whisk together the soy sauce, tahini, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

While the pork chops continue to cook, using your hands, carefully separate the noodles and add to the pot of boiling water; cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish the noodles & serve your dish:
6 Finish the noodles & serve your dish:

Add the cooked vegetables, sauce, and ¼ cup of water to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles topped with the glazed pork chops (including any glaze from the pan). Garnish with the sliced chives. Enjoy!

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1 Prepare the ingredients:

Fill a medium pot with water; add a pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Thinly slice the chives.

2 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced cabbage, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and fragrant. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the vegetables:
Cook & glaze the pork chops:
3 Cook & glaze the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add the hoisin sauce and 1/4 cup of water. Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork chops are coated and cooked through. Turn off the heat.

4 Make the sauce:

While the pork chops cook, in a bowl, whisk together the soy sauce, tahini, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Make the sauce:
Cook the noodles:
5 Cook the noodles:

While the pork chops continue to cook, using your hands, carefully separate the noodles and add to the pot of boiling water; cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

6 Finish the noodles & serve your dish:

Add the cooked vegetables, sauce, and ¼ cup of water to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles topped with the glazed pork chops (including any glaze from the pan). Garnish with the sliced chives. Enjoy!

Finish the noodles & serve your dish: