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Sticky hoisin pork chops with broccolini and nashi salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 teaspoons sesame oil
  • 4 (200g each) pork cutlets, trimmed
  • 1 tablespoon rice bran oil
  • 1 tablespoon rice wine vinegar
  • 1 bunch broccolini, halved lengthways and crossways
  • 100g green beans, trimmed, halved
  • 1 nashi, thinly sliced crossways
  • 1/4 cup natural sliced almonds, toasted


  • 1
    Combine hoisin, honey, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil in a small bowl. Place pork in a shallow dish. Drizzle over 1/2 the hoisin mixture. Toss to coat.
  • 2
    Heat a frying pan over medium heat. Cook pork, turning and brushing with remaining hoisin mixture, for 8 minutes or until sticky and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
  • 3
    Meanwhile, place rice bran oil, vinegar and remaining soy sauce and sesame oil in a small bowl. Whisk to combine.
  • 4
    Place broccolini and beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water. Drain well. Transfer to a large bowl. Add nashi, almonds and dressing. Season with pepper. Toss to combine. Serve pork with broccolini and nashi salad.

Source: taste.com.au


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