Hoisin-Glazed Pork Chops
with Sesame Slaw Salad
One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend savory-sweet hoisin sauce with sesame oil, vinegar, garlic, and scallions, then spoon the mixture over pork chops just before serving. It’s paired with a crunchy, savory sesame slaw-style salad, and garnished with a zippy shower of crisp scallion greens. Now THAT’S what we call a winning dinner idea!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 clove
Garlic
1 unit
Baby Lettuce
4 ounce
Red Cabbage & Carrot Mix
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
10 ounce
Pork Chops
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
(Contains Sesame)
Not included in your delivery
¼ teaspoon
Sugar
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce; roughly chop leaves.
• In a large bowl, combine cabbage and carrot mix, half the scallion greens, half the dressing (you’ll use the rest later), and ¼ tsp sugar (½ tsp for 4 servings); toss to coat. Season with salt and pepper.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in same pan over medium-low heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), hoisin, vinegar, and half the sesame oil (all for 4). Bring to a simmer; cook until sauce has slightly thickened, 2-4 minutes. Season lightly with pepper.
• Add lettuce and remaining dressing to bowl with cabbage and carrot mixture; toss to combine.
• Slice pork crosswise. • Divide pork and salad between plates. Spoon pan sauce over top; garnish with remaining scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
