- 4 garlic cloves, minced
- 2 tsp. ginger paste
- ½ tsp. crushed red pepper
- ½ c. hoisin sauce
- 2 T. ketchup
- 2 T. cooking fat - I used peanut oil
- 2 tsp. Szechuan Pepper Salt
- 3 thick cut boneless pork chops
- 1 c. fresh broccoli pieces
- 1 c. fresh cauliflower pieces
Preheat the oven to 400° F. Combine the garlic, ginger, crushed red pepper, hoisin sauce, and ketchup in a small dish to make a sauce. Set aside.
Heat the cooking fat in a large nonstick skillet over medium-high heat. Season the pork chops well with the Szechuan Pepper Salt. When the skillet is hot, add the pork chops and sear for 5 minutes per side. When the 10 minutes of cooking time has elapsed, add the broccoli and cauliflower to the pan and, using a brush, liberally spread the sauce over each of the pork chops.
Place the skillet in the preheated oven and roast for an additional 10 minutes. Serve with hot cooked rice.
- Yields: 3 servings
- Preparation Time: 30 minutes
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