These pork chops are absolutely to die for! They turn out so juicy and tender and, so far, my husband has had me make these chops for tailgating parties, house parties, supper with the kids, dinner for us two...he can't get enough!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.

Nutrition Facts

500 calories; protein 27.2g; carbohydrates 85.9g; fat 5.9g; cholesterol 60mg; sodium 2550.3mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2009
What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over white rice, as a side. Also, because it's summer, we've been grilling them instead and that has made a huge difference in the glaze, perhaps because of the heat. We've taken them to many tailgating parties and barbeques and they have been very popular! Read More
(29)

Most helpful critical review

Rating: 2 stars
11/12/2007
While these were flavorful the liquid never turned into a glaze; probably 1/2 cup instead a full cup of soy sauce should have been used. Read More
(21)
28 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/25/2009
What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over white rice, as a side. Also, because it's summer, we've been grilling them instead and that has made a huge difference in the glaze, perhaps because of the heat. We've taken them to many tailgating parties and barbeques and they have been very popular! Read More
(29)
Rating: 2 stars
11/12/2007
While these were flavorful the liquid never turned into a glaze; probably 1/2 cup instead a full cup of soy sauce should have been used. Read More
(21)
Rating: 5 stars
03/11/2008
My boyfriend and I thought this was really great. I used less brown sugar about 1.5 cups. Very very tasty! Read More
(15)
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Rating: 5 stars
08/25/2011
To get thicker sauce try Dark karo syrup and touch of honey and you can use potato starch to thicken also. Corn Starch 2nd best if you don't have potato starch. Read More
(8)
Rating: 4 stars
10/01/2012
Loved the flavor but even using cornstarch, it didn't get as thick as I'd like. HOWEVER... I added crushed red pepper flakes and served with rice w/ green and red peppers it was excellent! I think baking it longer would have been better too...we always get our pork chops cut 1 1/2 " thick but didn't have the time to do that. Will definitely make this again! Read More
(8)
Rating: 1 stars
09/30/2008
I just made this for dinner. I did not care for it. Read More
(6)
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Rating: 5 stars
08/22/2011
I really enjoyed these - I thought they had incredible flavor not too salty and not dry at all - I will make these all the time. I did these in the oven as suggested by the recipe but will also put them on the grill - I think they are amazing. Read More
(5)
Rating: 5 stars
10/29/2019
We loved this recipe. I did make a few changes. I put the chops in a ziplock bag and poured enough sauce over them to be able to marinade them for added flavor. I also found that after mixing the sauce ingredients I found the Soy sauce a bit over whelming. So I added about 1 1/2 Tbs of white balsamic vinegar which made it excellent! I padded dry the chops then seared them in a hot skillet until browned then placed in a glass dish and placed in a 305 degree oven (yes low heat 305 degrees) I baked approx 45 min. Basting a few times during cooking. And until temp was correct. Then turned on the broiler to thicken the sauce onto the chops. My chops were 1 inch thick. They were so tender and flavorful! My husband absolutely loved them. And I have a bit of sauce left over to do a steak or two! Read More
(1)
Rating: 3 stars
03/12/2013
Great flavor but recipe produced way too much glaze. The pork chops were floating in it as they baked and it never thickened up like I thought it would. It was very watery and I had expected it to caramelize. Didn't happen. Read More
(1)
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