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Gallery Glazed Pork Chops and Blistered Shishitos Credit: Con Poulos Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup hoisin sauce 2 tablespoons chili-garlic sauce, such as Huy Fong, or sambal oelek 4 boneless pork chops (each about 3/4 inch thick; about 1 pound total) Kosher salt and freshly ground pepper Vegetable oil, for grill and drizzling 12 ounces shishito peppers 1/2 small lemon Flaky sea salt, such as Jacobsen 4 cups finely shredded green cabbage Sesame-Ginger Sauce, for serving Steamed rice, for serving
Cook’s Notes Blistered shishito peppers may be something you’ve eaten only in restaurants, but they’re shockingly easy to make at home. If your grates are wide, put the peppers on a grid rack so they don’t fall through.
Gallery Glazed Pork Chops and Blistered Shishitos Credit: Con Poulos
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Glazed Pork Chops and Blistered Shishitos Credit: Con Poulos
Glazed Pork Chops and Blistered Shishitos
Credit: Con Poulos
Glazed Pork Chops and Blistered Shishitos
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup hoisin sauce 2 tablespoons chili-garlic sauce, such as Huy Fong, or sambal oelek 4 boneless pork chops (each about 3/4 inch thick; about 1 pound total) Kosher salt and freshly ground pepper Vegetable oil, for grill and drizzling 12 ounces shishito peppers 1/2 small lemon Flaky sea salt, such as Jacobsen 4 cups finely shredded green cabbage Sesame-Ginger Sauce, for serving Steamed rice, for serving
Directions
Whisk together hoisin and chili-garlic sauce. Reserve 2 tablespoons mixture; transfer rest to a resealable bag. Season pork chops on both sides with salt and pepper; add to bag. Let stand, massaging occasionally, 15 minutes (or refrigerate up to 1 day).
Heat grill to medium-high. Brush grates with vegetable oil. Drizzle peppers with oil; season with salt and pepper. Spread in an even layer over grates and grill, turning once, until charred in places and just tender, 3 to 5 minutes. Transfer to a platter, squeeze lemon over top, and season with flaky salt. Cover grill and return to high heat.
Remove pork from bag (discarding marinade) and grill, flipping once and brushing occasionally with reserved hoisin mixture, until charred in places and a thermometer inserted into thickest parts registers 140°F, 5 to 7 minutes total. Transfer to platter alongside shishitos. Serve with cabbage, sesame-ginger sauce, and steamed rice.
Cook’s Notes Blistered shishito peppers may be something you’ve eaten only in restaurants, but they’re shockingly easy to make at home. If your grates are wide, put the peppers on a grid rack so they don’t fall through.
Cook’s Notes
Blistered shishito peppers may be something you’ve eaten only in restaurants, but they’re shockingly easy to make at home. If your grates are wide, put the peppers on a grid rack so they don’t fall through.
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All Reviews for Glazed Pork Chops and Blistered Shishitos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Glazed Pork Chops and Blistered Shishitos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
