Monday, April 10, 2006

Hoisin and Honey Glazed Pork Chops with Three Pea Stir-Fry

These recipes come from Gourmet's "Everyday Meals,"
a cookbook that accompanies a Gourmet subscription.

I don't usually think of myself as ditzy, yet lately, all evidence points to the contrary. There were supposed to be scallions -- diagonally cut for maximum effect -- with the pork chops and, although I know I put them in my grocery cart, they did not make it to my kitchen. I did this with apples a few weeks ago, too. I like to imagine both of them are swirling around in a culinary Bermuda Triangle.

Then, just before placing the pork chops in the oven, I realized I'd left out the ginger. I pulled the chops out of the oven, scrambled around to mix the ginger in with the sauce, and popped the whole thing back in -- only to realize that the sauce already had ginger in it. I had added the ginger designated for the peas.

And yet even with the mishaps, both dishes came out very well. The extra ginger in the chops didn't overwhelm the sweet Asian barbecue flavor, nor did it scorch under the broiler. Both good things.

As for the peas, my version is actually Two Pea Stir-fry as my grocery store didn't have sugar peas in stock. It was still very good -- very little effort and lots of flavor. I served up both with a scoop of rice.

All in all, a tasty meal.

Hoisin and Honey Glazed Pork Chops
Serves 4

1 bunch scallions
1/2 cup Asian Oyster Sauce
2 Tbs. Dijon Mustard
2 Tbs. hoisin sauce
1 tsp. fresh ginger, peeled and finely grated
2 Tbs. honey
1 Tbs. soy sauce
4 pork chops (2 lbs. total)

Put oven rack in middle position & preheat to 400-degrees. Cut scallions diagonally in 2-inch pieces. Whisk together remaining ingredient except port in a large bowl. Add scallions to pork, turning pork to coat generously with sauce.
Arrange chops in 1 layer in a 15 by 10-inch shallow baking pan, 1-inch deep. Spoon remaining sauce w. scallions over pork & roast until just cooked through, 15 to 20 minutes
Turn on broiler and broil pork 5 to 6 inches form heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, for 5 minutes. Serve chops topped with pan juices.

Three Pea Stir-fry
Serves 4

1 Tbs. veggie oil
1 large garlic clove, minced
1 Tbs. fresh ginger, peeled and finely chopped
1/4 tsp. dried hot pepper flakes
6 oz. sugar snap peas, trimmed and cut diagonally into 1-inch pieces
6 oz. snow peas, trimmed and cut diagonally into 1-inch pieces
1 cup frozen peas
1 tsp. soy sauce
1 tsp. Asian sesame oil
1 Tbsp. sesame seeds, toasted
Salt to taste

Heat oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoothing, then stir fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add sugar snap and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and cook until hot, about 2 minutes.
Remove from heat and stir in soy sauce and sesame oil. Sprinkle with sesame seed and season with salt.

Grade: A (chops & peas)

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