Hoisin-Glazed Pork Chops
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Hoisin-Glazed Pork Chops

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!

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

2 unit


1 clove


1 unit

Baby Lettuce

4 ounce

Red Cabbage and 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


2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories460 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate27 g
Sugar20 g
Dietary Fiber3 g
Protein28 g
Cholesterol90 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Paper Towel
Large Pan
Aluminum Foil



• 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.

Start Salad

• 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.

Cook Pork

• 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.

Make Pan Sauce

• 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.

Finish Salad

• Add lettuce and remaining dressing to bowl with cabbage and carrot mixture; toss to combine.

Finish & Serve

• 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°.