My Recipe Box

Coriander-Rubbed Pork Chops with Orange Hoisin Sauce

RATE IT

Serves 4

Lean pork requires some flavor-boosting strategies, on the stovetop and off. First, these chops get a simple coarse rub of coriander, salt, and pepper; then, they’re quickly sautéed for browning and finished with a flavorful, nuanced sauce.
 

For the sauce:
  • 1/4 cup hoisin sauce
  • 2 Tbs. rice vinegar
  • 1-1/2 tsp. frozen orange juice concentrate, thawed
For the pork chops:
  • 4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
  • 1/4 cup toasted sesame oil
  • 3 Tbs. freshly cracked coriander seeds
  • 1 Tbs. kosher salt
  • 1 Tbs. coarsely ground white or black pepper
  • 1 Tbs. olive oil
For the scallions and pepper:
  • 6 scallions (white and light green parts), thinly sliced lengthwise into julienne strips
  • 1 red bell pepper, cored, seeded, and thinly sliced lengthwise into julienne strips
  • 2 Tbs. chopped fresh ginger
  • 3 Tbs. dry sherry
  • Kosher salt and freshly ground white pepper
Make the sauce:

In a small bowl, stir the hoisin sauce, rice vinegar, and orange juice concentrate until well mixed.

Cook the chops:

Pat the pork chops dry with paper towels and rub both sides with 2 tablespoons of the sesame oil, the coriander, salt, and pepper. Heat the remaining 2 Tbs. sesame oil and the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, divide the sesame and olive oils between them, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 min. Turn and cook the other side until the meat is done, 2 to 4 min. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 min. before serving.

Make the garnish:

Put the scallions, bell pepper, and ginger in the sauté pan over medium-high heat. (If you used two pans for the chops, use just one for the garnish). Cook, stirring constantly, until crisp-tender, about 2 min. Add the sherry; cook for another 30 seconds. Brush each chop generously with the sauce, top with the vegetables, and serve.

Serving Suggestions

Serve with Steamed Jasmine Rice or Stir-Fried Brussels Sprouts with Red Pepper.
 

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 520; Fat (g): 36; Fat Calories (kcal): 310; Saturated Fat (g): 9; Protein (g): 33; Monounsaturated Fat (g): 18; Carbohydrates (g): 16; Polyunsaturated Fat (g): 9; Sodium (mg): 2690; Cholesterol (mg): 100; Fiber (g): 4;

Photo: Scott Phillips

This was--not great. I made it as written, except for using boneless chops. I like coriander, but the flavor was very, very strong. It overwhelmed all the other seasonings. My daughter disliked the "birdseed" texture of the coriander coating. I wondered about the 1 tblsp of salt (it seemed like a lot) but added the full amount anyway. The juice that came out of the chops during the stand time was VERY salty. I won't be making this again. Additional note, next day: These are good cold, if the coating is brushed off. I was glad to be able to salvage those nice thick chops by slicing them thin for sandwiches.

I wasn't thrilled with this one. That's rare for any Fine Cooking recipe, but this just didn't do it for me. The flavor just didn't pop like I hoped it would - maybe some heat would help. I also added carrots to the vegetables, and they were fine, but overall this dish just didn't jazz me.

I've prepared this recipe 3 times, and each time it was a hit. It is so easy to prepare, and very tasty. The first time, I made it exactly as the recipe states. The next time, I was out of sherry, and used port, for the sauce. I was out of oj concentrate, and boiled 1/4 cup oj until reduced to 1 tbs. Both substitutions worked fine. The last time I prepared this, I added shredded carrots and jicama to the garnish, and I doubled the amount of sherry. It is important you use thick cut chops, otherwise they will dry out. This recipe has already become a staple at our house.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More