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Hoisin Pork Chops With Cabbage, Pineapple, And Macadamia Nut Slaw

Hoisin Pork Chops With Cabbage, Pineapple, And Macadamia Nut Slaw


  • 2 cups hoisin sauce
  • 1 cup soy sauce
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 teaspoon red-pepper flakes
  • 8 (1/2-inch-thick) pork chops
  • 1/2 cup honey
  • Vegetable oil
  • Cabbage, Pineapple, and Macadamia Nut Slaw


  • Preheat oven to 350 degrees.
  • In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red-pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.
  • Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil and cook at a low boil for at least 10 minutes.
  • Add chops to a large sauté pan or grill pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until cooked through and an instant-read thermometer registers 160 degrees.
  • Remove the chops from the oven and set aside to rest for a few minutes. Serve with slaw.

Recipe Details