Hoisin-Glazed Pork Chops With Sichuan Green Beans Recipe

• 1/2 cup hoisin sauce
• 1/4 cup mirin
• 1 tablespoon five-spice powder
• 4 tablespoons soy sauce, divided
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 tablespoons sriracha, divided
• 4 butterflied pork chops, about 2 1/2 pounds total
• 1 pound fresh or dried Chinese egg noodles, cooked
•  
• 1/4 cup peanut or vegetable oil
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 small red, yellow or orange sweet pepper, finely chopped
• 2 Thai chilies, thinly sliced
• 2 tablespoons minced onion (about 1/4 to 1/2 of a small onion)
• 1/2 teaspoon sugar
• 3 medium cloves garlic, minced (about 3 teaspoons)
• 1 tablespoon ginger, minced

1. Adjust oven rack to upper-middle position and preheat oven to 400u0b0F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.
2. Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.
3. When pork chops are still rosy and juicy in the center (145u0b0F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.

hoisin sauce, mirin, fivespice powder, soy sauce, honey, brown sugar, sriracha, pork chops, egg noodles, nbsp, peanut, green beans, red, chilies, onion, sugar, garlic, ginger

Taken from www.seriouseats.com/recipes/2013/10/hoisin-glazed-pork-chops-sichuan-green-bean-recipe.html (may not work)