Pork chops make for a quick and easy dinner every time; these Asian-Inspired Hoisin Glazed Pork Chops are no exception. Loaded with sweet, tangy flavor it’s the perfect stovetop dinner recipe served simply alongside rice that both kids and adults will love.
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Ingredients for Hoisin Glazed Pork Chops
You’ll need more than just hoisin sauce for this recipe. A few additional ingredients extend this sauce and make it perfectly balanced between sweet and sour.
Asian-Inspired Glazed Pork Chops
How to Cook Glazed Bone-In Pork Chops (video)
Step 1: Start by bringing your pork chops to room temperature. This will ensure that your meat cooks evenly. Allow for about 20 minutes sitting at room temperature on a plate or in a casserole dish. You can salt them on all sides while they rest.
Step 2: Create the sauce by combining all the sauce components into a small sauce pot on the stovetop. Whisk together and reduce by about half. This will thicken the sauce. Alternatively, you can add cornstarch or another thickener to the sauce to thicken if you don’t have time to babysit the sauce on the stovetop.
Step 3: Preheat the skillet to about 350F. Add oil to the skillet. Note that we are using a lower temperature compared to the Pan Fried Boneless Pork Chops. This is because our bone-in pork chops are quite a bit thicker. You’ll need the extra time to cook these pork chops all the way through without burning the glaze to the skillet. So we lower the temperature to accommodate for the longer cook time.
Step 4: Lay the pork chop(s) in the oiled skillet. You should hear a sizzle, we want to create a nice sear. Now drizzle a bit of the glaze on the top side of the pork chop. Wait for about 5 minutes before flipping. Now the glaze will be on the skillet side. Repeat with glaze on the now top side of the pork chop(s). Allow to cook for another 5 minutes and check the internal temperature with an instant read thermometer.
The internal temperature should be at least 140F. If within 5 degrees, remove from skillet and set aside onto a plate, and cover with tinfoil. It will cook slightly as it rests.
Tips for Cooking Bone-In Pork Chops
- Bone-in pork chops are typically thicker than boneless pork chops. Because of this, they will generally take a bit longer to cook and do well when prepared in the oven. An alternative method to the cooking instructions above, would be to sear the pork chops on both sides without the glaze, then glaze the top of all the pork chops and finish in the oven at 400F for about 10 minutes. Again, you’ll want to check the internal temperature of the pork chops to ensure they do not get overcooked.
- After the pork chops have rested, then remove the bone. Cooking the pork chops bone-in imparts flavor and fat. Use a sharp knife to cut around the bone and the fat trim on the outside of the chop before serving.
- Cook with room temperature meat. This always produces the best outcome regardless of meat. Whether you’re working with a roast, steak, or these pork chops – give the meat time to come to room temperature so they cook evenly all the way through.
If you have any leftovers, simply store them in an airtight container within the refrigerator. Consume within 5 days. Reheat in the microwave partly covered to retain moisture.
What to Serve with these Glazed Pork Chops?
We keep it super kid-friendly around here and serve with rice. Topped with chives or even cilantro and you’ll get a bright kick. You could also serve this with a side salad or Pan Fried Sweet Potatoes.
Asian-Style Hoisin Glazed Pork Chops
- 4 bone-in pork chops about 1/2 inch in thickness
- 3 teaspoons salt
- 1/2 cup pineapple juice
- 3 Tablespoons Hoisin Sauce
- 1 Tablespoon brown sugar
- 2 teaspoons coconut amino soy sauce
- 2 teaspoons ginger minced or paste
- 2 teaspoons garlic minced
- Allow the pork chops to come to room temperature for about 20 minutes. Salt on all sides of the pork chop as they rest.
- While the pork is coming to room temperature, in a small sauce pot on the stovetop over medium heat combine the pineapple juice, coconut amino, ginger, garlic, brown sugar, and hoisin with a whisk. Allow to boil then reduce to simmer for roughly 10 minutes or until reduced by half. Alternatively, skip simmering and add a cornstarch slurry to thicken.
- Heat a 12-inch skillet over medium heat to about 350F with oil. Lay the pork chops down and spoon over about a Tablespoon of glaze on the top of the pork chop. Use the back of the spoon or a silicone brush to spread the sauce out evenly. Allow to cook for about 5 minutes before flipping and repeating on the other side.
- Use an instant read thermometer after both sides have been cooked. Internal temperature should be 140F, or within 5 degrees. Remove from heat and allow to rest on a plate, tented with tinfoil for about 5 minutes before cutting and serving.