I used hoisin sauce for the first time. I saw it in a recipe and thought I'd give it a try. Last night we had pan fried pork chops with steamed veggies and white rice. Andrew told me he wasn't a fan of pork chops (of course I discover this AFTER I've just bought several on sale!), but my gracious man said he'd give them a try. While I managed to avoid over cooking the pork chops, I'm attributing the success of the dinner to the delicious hoisin sauce. Andrew loved them, so they're sure to be on the menu again soon.
For the sauce, I mixed up:
1/4 cup of hoisin sauce
2 T. rice vinegar (Tablespoon also known as a glug-glug)
4 T. soy sauce (or Bragg's Amino Acids)
1/2 tsp. ginger powder (or freshly grated ginger)
1 dash of cayenne powder
I mixed this up and poured it over 3 medium sized pork chops and let them simmer on low for just a few minutes before serving. In the future, I will make a double batch of the sauce. It had a bit of bite to it and was a delightful with the white rice and veggies.
**The only great downside to hoisin sauce is that it's not gluten free. :-P
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