Hoisin Pork Chop* Gfo Recipe

Marinade

In a bowl combine hoisin sauce, soy sauce (use tamari for gluten-free), grated ginger, minced garlic, rice wine vinegar and sesame oil. Whisk until smooth.

Prep pork

Pat pork chops dry with paper towels and season both sides lightly with salt and pepper (reserve a small pinch of salt for applesauce and mac). Place chops in a shallow baking dish or resealable bag and pour 3/4 of the hoisin marinade over them, reserving the remainder for glazing. Turn chops to coat, cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes for flavor).

Sear and finish

Heat a large oven-safe skillet over medium-high heat and add vegetable oil. When oil is shimmering, remove excess marinade from chops (but do not wipe dry) and sear chops 2–3 minutes per side until a deep brown crust forms. Spoon 1–2 tbs of reserved marinade over each chop, then transfer skillet to a preheated 180°C (350°F) oven and roast until internal temperature reaches 63°C (145°F) — about 8–12 minutes depending on thickness. Remove from oven, tent loosely with foil and rest for 5 minutes. While resting, brush with additional hoisin for a glossy finish and sprinkle sliced green onions over chops.

In a medium saucepan combine diced apples, water, sugar, lemon juice, ground five-spice and a pinch of salt. Bring to a simmer over medium heat. Cover and cook gently, stirring occasionally, until apples are very soft, about 15–20 minutes.

Uncover and mash apples with a potato masher or use an immersion blender for a smoother texture. If too thick, add a splash of water. Stir in butter for sheen and adjust seasoning with more five-spice or sugar to taste. Keep warm until service.

Cook pasta

Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente according to package directions. Drain and set aside, reserving 60 ml of the cooking water.

Make roux and sauce

In the same pot over medium heat melt butter. Whisk in flour and cook, whisking, 1–2 minutes to eliminate raw flour taste. Slowly whisk in milk until smooth. Cook, stirring, until sauce thickens slightly, 4–6 minutes.

Finish mac

Reduce heat to low and stir in grated cheddar and monterey jack a handful at a time until melted and sauce is smooth. Stir in roasted chopped green chiles, dijon mustard, smoked paprika, salt and pepper. If sauce is too thick, loosen with reserved pasta water 1 tbs at a time. Fold in drained pasta until well coated.

Breadcrumb topping (optional)

If using, preheat broiler. Toss panko with olive oil and a pinch of salt. Sprinkle over mac & cheese in an oven-safe dish and broil briefly until golden, 1–2 minutes. Watch carefully to avoid burning. Serve immediately.

If using mustard powder, mix powder with water and rice vinegar to form a smooth paste. Adjust heat by adding a tiny bit of honey if desired. Serve in a small ramekin alongside the pork chops. If using prepared Chinese mustard, thin slightly with a few drops of water or rice vinegar to reach desired consistency.

Plate one pork chop per serving on a bed of green chili mac & cheese. Spoon 2–3 tbs of five-spice applesauce to the side of each chop. Add a small ramekin of Chinese mustard on the plate. Garnish chops and applesauce with reserved sliced green onions and a final drizzle or brush of hoisin. Serve hot.