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Grilled Hoisin Pork Chops and Asparagus

The chops and asparagus can be grilled or cooked on a stove-top grill pan, using about the same timing. Or, you can cook the pork on the stovetop and roast the asparagus on a rimmed baking sheet. Roast the spears in a 450°F oven for 10 to 15 minutes, rotating them once and brushing with the sauce.

Ingredients:

  • 3 Tbs. water
  • 3 Tbs. hoisin sauce
  • 3 Tbs. fresh orange juice
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine or dry sherry
  • 1 tsp. firmly packed brown sugar
  • 2 Tbs. corn or peanut oil
  • 1 Tbs. grated fresh ginger
  • 3 garlic cloves, minced
  • 4 pork loin chops, 2 lb. total, each 1 inch thick
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 lb. asparagus, ends trimmed
  • Steamed rice for serving

Directions:

Prepare the grill and make the sauce
Prepare a gas or charcoal grill for direct grilling over medium-high heat.

In a small bowl, combine the water, hoisin sauce, orange juice, soy sauce, wine and brown sugar and stir to dissolve the sugar. In a small saucepan over medium heat, warm 1 Tbs. of the oil. Add the ginger and garlic and sauté for about 5 seconds until fragrant. Add the hoisin sauce mixture and simmer for about 2 minutes. Set aside half of the sauce as a glaze for the pork and asparagus. Just before serving, reheat the remaining sauce for passing at the table.

Grill the pork chops and asparagus
Season the pork chops on both sides with the salt and pepper. Lightly brush the grill rack with the remaining 1 Tbs. oil and place the chops and asparagus on the grill, arranging the asparagus perpendicular to the bars. Brush some of the sauce on the asparagus and the chops and grill until well browned on the first side, 4 to 5 minutes. Turn the chops over and rotate the asparagus. Brush with more sauce and continue to grill until well browned on the second side, 4 to 5 minutes more. When tested with a knife tip, the asparagus should be just tender and the chops should be pale pink at the center.

Transfer the pork chops and asparagus to a platter. Serve immediately with steamed rice and pass the warm sauce at the table. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).