Coriander-Rubbed Pork Chops with Orange Hoisin Sauce

Coriander-Rubbed Pork Chops with Orange Hoisin Sauce
Photo by Scott Phillips

Ingredients

  • 1 Tbs. coarsely ground white or black pepper
  • 1-½ tsp. frozen orange juice concentrate, thawed
  • 4 bone-in center-cut pork chops (1 to 1-½ inches thick)
  • 6 scallions (white and light green parts), thinly sliced lengthwise into julienne strips
  • 3 Tbs. freshly cracked coriander seeds
  • Kosher salt and freshly ground white pepper
  • 1 red bell pepper, cored, seeded, and thinly sliced lengthwise into julienne strips
  • + 7 more ingredients
    • 3 Tbs. dry sherry
    • 1 Tbs. olive oil
    • ¼ cup hoisin sauce
    • 2 Tbs. rice vinegar
    • 2 Tbs. chopped fresh ginger
    • 1 Tbs. kosher salt
    • ¼ cup toasted sesame oil

In a small bowl, stir the hoisin sauce, rice vinegar, and orange juice concentrate until well mixed.

View full recipe at Fine Cooking

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