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Pork Chops with Hoisin Sauce

This Hoisin Sauce is absolutely delicious and so easy! My sauce was extra thick in the photo. Make extra to use in other dishes. Barb L.


Servings: 4; Sauce: Approximately, ½ cup

3 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Garlic, Chipotle, Harissa, or Red Cayenne Chili or a Combination of Choice (For a little tingle, add half Garlic and half Harissa), divided

3 garlic cloves, finely chopped

⅓ Tbsp cup low salt soy sauce

3 Tbsp honey

2 Tbsp Flying Olive White Balsamic Vinegar such as Pineapple, Honey Ginger, or Jalapeno (We usually use Pineapple)

2 Tbsp tahini or, in a pinch, peanut butter

Kosher salt, freshly ground pepper

4 pork loin or bone-in chops, about 2 pounds


Heat 2 Tbsp of Flying Olive EVOO of Choice in a small frying pan or saucepan over medium heat. Cook garlic, stirring often, until golden brown, about 1 minute. Add soy sauce, honey, Flying Olive Balsamic Vinegar of Choice, tahini, and whisk until smooth.

Cook, whisking occasionally, until mixture is thick and fairly smooth, about 5 minutes. Season hoisin sauce with a little salt and pepper; let cool.

Season pork chops with salt and pepper. Place in a large zip lock plastic bag and add half of the cooled hoisin sauce (reserve remaining sauce). Seal bag, pressing out the air, and turn to coat pork. Chill at least 30 minutes. Refrigerate the remaining sauce.

Preheat a large skillet, preferably cast iron, or a grill pan over medium heat. Remove pork from the bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. As you turn the chops, move them around a bit to coat with the sauce and brown.

Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots. An instant-read thermometer should read 135°, 8-12 minutes (cooking time will depend on the thickness of the chops). Transfer the chops to a cutting board and let rest at least 10 minutes (pork will come to 145° as it sits). Serve with the reserved warmed hoisin sauce spooned over the chops.

Recipe inspired by Claire Saffitz

Submitted by Barb L.