Hoisin Pork Chops with Cabbage, Pineapple, and Maca

Name: Hoisin Pork Chops with Cabbage, Pineapple, and Macadamia Nut Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hoisin sauce; 1/4 cup soy sauce; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/2 teaspoon red pepper flakes; 2 (1/2-inch-thick) pork chops; 1/4 cup honey; Vegetable oil; 1/2 cup cider vinegar; 2 tablespoons honey; 3 tablespoons soy sauce; 1/2 cup vegetable oil; 1/4 cup sesame oil; 1 tablespoon crushed red pepper; 2 tablespoons ground cumin; 1/4 cup chopped cilantro leaves; 1/4 cup sliced scallions; 1 jalapeno, seeded and finely diced; Salt and pepper; 1 cup julienne carrot (about 1 large carrot); 5 cups thinly sliced red and green cabbage; 1 cup julienne red pepper (about 1 pepper); 2 cups diced pineapple (about 1 small pineapple); 3/4 cup toasted, chopped macadamia nuts

Servings: persons

1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
2 (1/2-inch-thick) pork chops
1/4 cup honey
Vegetable oil
1/2 cup cider vinegar
2 tablespoons honey
3 tablespoons soy sauce
1/2 cup vegetable oil
1/4 cup sesame oil
1 tablespoon crushed red pepper
2 tablespoons ground cumin
1/4 cup chopped cilantro leaves
1/4 cup sliced scallions
1 jalapeno, seeded and finely diced
Salt and pepper
1 cup julienne carrot (about 1 large carrot)
5 cups thinly sliced red and green cabbage
1 cup julienne red pepper (about 1 pepper)
2 cups diced pineapple (about 1 small pineapple)
3/4 cup toasted, chopped macadamia nuts

1
Preheat the oven to 350 degrees F.
2
In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes.
3
Add the pork chops and turn to coat.
4
Remove the chops from the marinade.
5
Reserve the marinade and combine with the honey in a medium saucepan.
6
Bring the honey marinade mixture to a boil and cook at a low boil for at least 10 minutes.
7
Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side.
8
Pour the reduced marinade over the chops and bake for 10 minutes, or until cooked through and an instant-read thermometer registers 160 degrees F.
9
Remove the chops from the oven and set aside to rest for a few minutes.
10
Slaw:
11
Whisk together the vinegar, honey, and soy sauce.
12
Drizzle in the oils in a steady stream, whisking to emulsify.
13
Whisk in the crushed red pepper, cumin, cilantro, scallion, and jalapeno.
14
Season, to taste, with salt and pepper.
15
In a large bowl, combine the carrot, cabbage, red pepper, pineapple, and nuts and mix well.
16
Add the dressing to the vegetables and mix well.
17
Season, to taste, with salt and pepper.
18
Place some slaw on a plate/platter.
19
Top with the chops and drizzle with some of the reduced marinade.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cup hoisin sauce, 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, and more.

Yes, Hoisin Pork Chops with Cabbage, Pineapple, and Macadamia Nut Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hoisin Pork Chops with Cabbage, Pineapple, and Macadamia Nut Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions