Hoisin-Glazed Pork Chops With Sichuan Green Beans

Special equipment

Foil, baking sheet

Ingredients

serves Serves 4, active time 15 Minutes, total time 35 Minutes

• For the Pork Chops:
• 1/2 cup hoisin sauce
• 1/4 cup mirin
• 1 tablespoon five-spice powder
• 4 tablespoons soy sauce, divided
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 tablespoons sriracha, divided
• 4 butterflied pork chops, about 2 1/2 pounds total
• 1 pound fresh or dried Chinese egg noodles, cooked
•  
• For the Green Beans:
• 1/4 cup peanut or vegetable oil
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 small red, yellow or orange sweet pepper, finely chopped
• 2 Thai chilies, thinly sliced
• 2 tablespoons minced onion (about 1/4 to 1/2 of a small onion)
• 1/2 teaspoon sugar
• 3 medium cloves garlic, minced (about 3 teaspoons)
• 1 tablespoon ginger, minced

Procedures

1. For the Pork: Adjust oven rack to upper-middle position and preheat oven to 400°F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.
   
2. For the Beans: Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.
   
3. When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.

Sous-Vide Double Cut Pork Chops

Special equipment

Sous-vide circulator

Ingredients

serves Serves 2, active time 10 minutes, total time 1 hour

• 1 double-cut bone-in pork rib chop, about 1 1/4 pounds total
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 2 tablespoons unsalted butter

Procedures

1. Adjust sous-vide cooker to 135°F for medium-rare or 140°F for medium. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 3°F above suggested target temperatures (138°F for medium-rare and 143°F for medium). Season pork chop generously with salt and pepper. Seal in FoodSaver-style vacuum packer. Alternatively, place in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
   
2. Cook pork chop in sous-vide cooker for at least 45 minutes and up to 4 hours. Alternatively, place in cooler and seal for 45 minutes. Remove from cooker or cooler and carefully pat dry on paper towels.
   
3. Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly. Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively. Using tongs, lift chop and hold sideways against skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
   
4. Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving.

Pork Chops with Fresh Peaches and Basil

Ingredients

serves Serves 2, active time 20 minutes, total time 20 minutes

• 2 bone-in rib or center-cut chops (4 to 6 ounces each)
• Kosher salt and freshly ground black pepper
• 2 tablespoon olive oil
• 3 peaches, pits removed, cut into 1/4-inch slices
• 2 teaspoons zest and 2 tablespoons fresh juice from 1 lemon
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Pinch of dried red chili flakes
• 2 cups fresh raw baby spinach
• ¼ cup fresh basil leaves, roughly chopped
• 1 tablespoon butter

Procedures

1. Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.
   
2. Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.
   
3. Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.