Hoisin Pork Chops with Fennel Slaw Recipe
Hoisin Pork Chops with Fennel Slaw Recipe photo by Taste of Home
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Hoisin Pork Chops with Fennel Slaw Recipe

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The Asian-inspired pork chops are coated with a spicy glaze that gives them a rich, reddish-brown color. The unique Fennel Slaw goes so well with these chops.—Gilda Lester, Millsboro, Delaware
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 4 servings


  • 1 large fennel bulb, halved and thinly sliced
  • 1 cup thinly sliced radicchio
  • 1/2 cup julienned green pepper
  • 1/4 cup dried currants
  • 1 tablespoon capers, drained
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons chopped fennel fronds
  • 1/4 cup ketchup
  • 1/4 cup hoisin sauce
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon molasses
  • 4 bone-in pork loin chops (7 ounces each)

Nutritional Facts

1 pork chop with 1 cup fennel slaw: 395 calories, 16g fat (4g saturated fat), 87mg cholesterol, 813mg sodium, 31g carbohydrate (20g sugars, 4g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.


  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, honey, oil, salt and pepper sauce. Pour over slaw mixture and toss to coat. Sprinkle with fennel fronds. Chill until serving.
  2. In a small bowl, combine the ketchup, hoisin sauce, chipotle peppers, balsamic vinegar and molasses. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with glaze mixture. Let meat stand for 5 minutes before serving. Serve with slaw. Yield: 4 servings.
Originally published as Hoisin Pork Chops with Fennel Slaw in Taste of Home Christmas Annual Annual 2011, p74

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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