-
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.
