Peking Pork Chops Recipe

There’s just something magical about transforming a simple pack of pork chops into a savory masterpiece with a fusion of soy, garlic, and spices. Let me guide you through creating these irresistibly flavorful pork chops that balance sweet, salty, and umami—it’s like taking your taste buds on a journey across the world without leaving your kitchen!

I savor the rich, tasty mix of soy sauce and hoisin sauce that goes so well with the tender pork chops in this recipe. My secret?

A depth of flavor that comes from the fresh kick of black pepper and the aroma of five-spice powder. Whether you grill or pan-sear the pork, serve it with a Peking pork sauce that hits all the right notes: sweet, salty, and a bit spicy.

Ingredients

• Boneless Pork Chops: High in protein, tender and juicy.
• Soy Sauce: Adds salty umami depth, low in calories.
• Hoisin Sauce: Sweet, salty, and tangy, enhances flavor complexity.
• Rice Vinegar: Mild acidity, balances sweetness, low in calories.
• Chinese Cooking Wine: Adds aromatic depth and richness.
• Cornstarch: Thickens sauce, lightens protein coating.
• Sugar: Sweetens, balances savory flavors.
• Vegetable Oil: Neutral flavor, good for frying.
• Sesame Oil: Nutty aroma, enriches flavor profile.
• Garlic: Adds pungent depth, boosts immunity.
• Black Pepper: Adds heat, rich in antioxidants.
• Five-Spice Powder: Warm, sweet, and aromatic spices.

Ingredient Quantities

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• 4 boneless pork chops
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon Chinese cooking wine
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon five-spice powder

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How to Make this

1. In a medium bowl, stir together the soy sauce, hoisin sauce, rice vinegar, Chinese cooking wine, cornstarch, sugar, vegetable oil, sesame oil, minced garlic, black pepper, and five-spice powder. Make sure that the sugar and cornstarch are completely dissolved.

2. Put the pork chops in a dish that isn’t deep or in a large ziplock bag. Cover the pork chops completely with the marinade, which ensures the following: (a) it will flavor the meat throughout; (b) it will tenderize the meat; and (c) it will create a crust when the pork chops are grilled.

3. For at least 1 hour, or better yet, overnight, let the pork chops marinate in the refrigerator, where the cool air helps the flavors penetrate the meat.

4. Set your oven to 375°F (190°C) to preheat.

5. Preheat the oven to 400°. Place a large oven-safe frying pan over medium-high heat. When the pan is hot, add a tablespoon or two of oil to the pan.

6. Take the pork chops from the marinade, let the excess drip off, and put them in the skillet. Each pork chop should be seared on both sides for about 2-3 minutes until they are nice and browned.

7. After the pork chops have been seared, the remaining marinade is poured over them in the skillet.

8. Put the skillet in the oven that has been preheated. Roast for 15-20 minutes or until the pork chops are cooked through and register an internal temperature of 145°F (63°C).

9. Take the pork chops out of the oven and let them rest in the skillet for 5 minutes.

10. If you wish, you can slice the pork chops and drizzle them with the pan sauce just before serving. Savor them with your choice of sides!

Equipment Needed

1. Medium mixing bowl
2. Spoon or whisk
3. Measuring cups and spoons
4. Large ziplock bag or shallow dish
5. Oven-safe frying pan or skillet
6. Tongs
7. Oven thermometer (optional, for verifying oven temperature)
8. Meat thermometer (to check internal temperature of pork)
9. Serving knife (optional, for slicing)
10. Serving plate or platter

FAQ

• Q: Can I substitute the Chinese cooking wine?
  A: Yes, you can substitute with dry sherry or mirin, though it may slightly alter the flavor profile.
• Q: How do I ensure the pork chops are tender?
  A: Marinating the pork chops for at least 30 minutes helps tenderize them and infuse them with flavor.
• Q: Is there a gluten-free version of this recipe?
  A: Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
• Q: Can I use bone-in pork chops?
  A: Yes, bone-in pork chops can be used, but adjust the cooking time as they may take longer.
• Q: What sides go well with Peking Pork Chops?
  A: Steamed rice or stir-fried vegetables pair well with the dish, complementing the savory flavors.
• Q: Can I prepare this dish in advance?
  A: You can marinate the pork chops and prepare the sauce ahead, but cook them fresh for the best texture.
• Q: What is the purpose of the five-spice powder?
  A: Five-spice powder adds a complex depth of flavor, balancing sweet, savory, and spicy elements.

Peking Pork Chops Recipe Substitutions and Variations

Four pork chops, without bones.
Use boneless chicken breasts instead.
1/4 cup soy sauce

Swap out regular soy sauce for tamari, a gluten-free fermented soy product. If you use it, be aware that it has a rich flavor, which may alter the taste of your dish slightly.
Hoisin sauce, 2 tablespoons.
When needing an equivalent, use a mixture of 1 tablespoon miso paste and 1 tablespoon honey. This is a good way, too, of using up honey and adding umami and saltiness to foods. Even if you think you will not need to make this again in the foreseeable future, it is worth it.
1 tablespoon Chinese cooking wine
Replace with dry sherry or sake.
1 tablespoon of cornstarch
Replace with arrowroot powder.

Pro Tips

1. Marinade Magic For even more flavorful pork chops, consider scoring the surface of the meat lightly before marinating. This will allow the marinade to penetrate deeper, enhancing the taste and ensuring tenderness throughout.

2. Seal in Juices After removing the pork chops from the oven, tent them loosely with aluminum foil while resting. This helps retain moisture, ensuring juicy and tender meat.

3. Pan Sauce Boost Reduce the leftover marinade in the skillet over medium heat after removing the pork chops. This will intensify the flavors, creating a delicious glaze or sauce to drizzle over the chops before serving.

4. Thermometer Precision To avoid overcooking, use an instant-read thermometer to check the pork’s internal temperature. Remember, it should reach 145°F (63°C) but it’s great to pull it out a few degrees earlier as it will continue to cook while resting.

5. Add Aromatics Toss a few slices of fresh ginger or a star anise into the marinade for an extra aromatic boost, giving the dish an authentic Asian flavor profile.