Schweinekoteletts mit Hoisin-Glasur

Zutaten

• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1/3 cup hoisin sauce
• 2 tablespoons seasoned rice vinegar
• ​4 boneless pork chops, 1-inch-thick (about 1 1/2 pounds)
• 3/4 teaspoon kosher salt
• 2 tablespoons toasted sesame oil
• Cilantro, for serving
• Asian Slaw, optional

Zubereitung

1. 1

   In a small saucepan, whisk together the garlic, ginger, hoisin, vinegar and 2 tablespoons water. Bring to a simmer over medium heat and cook, stirring occasionally, until the garlic and ginger are fragrant and tender, about 5 minutes.

2. 2

   Sprinkle the pork chops all over with the salt. Heat the sesame oil in a large skillet over high heat. Once oil is glistening, place the pork chops in the skillet and cook undisturbed until golden brown on the bottom, 3-4 minutes. Flip the pork chops and repeat until the other side is golden brown, another 3 to 4 minutes. Reduce the heat to medium-high and continue cooking the pork chop, turning often until the internal temperature of the pork registers 135°F on a meat thermometer. Transfer the pork chops to a cutting board and let rest for 5 minutes.

3. 3

   Serve the pork chops with the hoisin sauce drizzled over top and sprinkled with cilantro. If using, serve with Asian slaw alongside.