Hoisin Pork Chops

    55 minutes

    These pork chops are baked until tender in an Asian inspired sauce of oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, soy sauce and spring onions.

    37 people made this

    Serves: 8 

    • 1/4 cup oyster sauce
    • 1/4 cup Dijon mustard
    • 1/4 cup hoisin sauce
    • 2 tablespoons fresh ginger, grated
    • 1/4 cup honey, or to taste
    • 1 1/2 tablespoons soy sauce
    • 2 bunches spring onions, cut into 5cm pieces
    • 8 pork chops
    • 1 1/2 teaspoons cornflour, or as desired
    • 1 tablespoon water
    • salt and ground black pepper, to taste

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C.
    2. Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey and soy sauce in a bowl until combined; stir in the spring onions. Spread about 1/4 of the mixture into the bottom of a rectangle baking dish. Arrange the pork chops over the sauce in a single layer then pour the remaining sauce over the chops, covering them completely.
    3. Bake in the preheated oven until the chops are no longer pink at the centre and the juices run clear, 30 to 40 minutes. Baste once or twice while baking.
    4. Drain the liquid in the baking dish into a saucepan. Turn on the oven's griller then place the chops underneath the griller until caramelized and brown, 1 to 2 minutes.
    5. Whisk the cornflour with water in a small bowl then whisk the mixture into the pan juices. Set the saucepan over medium heat then bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.


    I keep peeled ginger in the freezer, cut into chunks, so when needed I just take a chunk out and grate it, so I always have fresh ginger at hand.

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    Reviews in English (24)


    This was very good. Quick and easy for a week night dinner. I only made 1/2 the recipe and added about 1/2 tbsp of lemon juice to freshen it up a bit. I thought it could use a little kick though, maybe some siracha or hot chili sauce. Will definitely make this again. Thanks for the recipe, Denise!  -  06 Mar 2011  (Review from Allrecipes USA and Canada)


    I really loved the flavor and tenderness of the pork chops. I followed the recipe just how it is written and really enjoyed it.  -  29 Apr 2011  (Review from Allrecipes USA and Canada)


    I made this with wild rice and asparagas and it was TASTY. I really enjoyed the consistancy of the sauce and ended up pouring it on my asparagas too. I did use fish sause instead of oyster sauce (although I dont really think it makes any difference) and added a touch of sriracha too. will definately make it again.  -  08 Apr 2011  (Review from Allrecipes USA and Canada)