Pan-Seared Pork Chops with Hoisin Glaze

Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you’re making this week.

3 cloves garlic, finely chopped
2 Tbsp. vegetable oil
⅓ cup soy sauce
3 Tbsp. pure honey
2 Tbsp. distilled white vinegar
2 Tbsp. tahini
2 tsp. Sriracha
sea salt
black pepper, freshly ground
2 (1½" thick) pork rib chops, bone-in, patted dry (~ 1 lb each)

Peel and finely chop 3 cloves garlic. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.

Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool.

Season 2 (1½" thick) pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.

Preheat a large skillet, preferably cast iron, over medium.

Remove pork from bag with tongs, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute.

Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits).

Slice along bones to remove, then slice chops into ½" thick pieces. Serve pork with reserved hoisin sauce spooned over.

Makes 4 servings.

Do Ahead: Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.