The Pork Chop Accordion - National Pork Board

The Pork Chop Accordion

This recipe is courtesy of Max the Meat Guy.

Ingredients

  • 4 pork chops, 1.5 inches thick, (with the rib meat attached) 

Marinade: 

  • 1/2 cup hoisin sauce 
  • 1/4 cup soy sauce  
  • 4 tbsp dark brown sugar  
  • 1 tbsp five-spice powder  
  • 3 garlic cloves, (finely chopped)
  • 2 tsp grated fresh ginger  
  • 2 tsp red food coloring   

Candied Bacon: 

  • 1 package of thick-cut bacon, (use roughly half) 
  • 2 tbsp hoisin sauce 
  • 3 tbsp maple syrup 
  • 1 tsp brown sugar 
  • ½ tsp lemon zest 

Garnish: 

  • 1 tbsp sliced chives

Directions

  1. Place your pork chop on cutting board, make perpendicular slices ¾ of the way through. Flip, and slice the same way diagonally. Score rib meat and set aside.  
  2. Make the marinade by combining hoisin, soy sauce, brown sugar, fresh garlic, fresh ginger and red food coloring. Mix thoroughly. 
  3. Place the pork chops in a bag or pan, then pour in the marinade, ensuring that they are fully covered on all sides. Marinate for at least 2 hours or up to overnight in the fridge. 
  4. Preheat oven to 350⁰ F.  
  5. Remove pork chops from the fridge and place on a baking rack. 
  6. Cook in the oven for 30 minutes or until they reach ~120⁰ F internally. Then broil until caramelized (~5-10 minutes) and the internal temperature reaches 145⁰ F followed by a 3-minute rest. 
  7. While the pork chops cook, make your candied bacon. Add bacon to a pan on medium-high heat. Once bacon is almost done cooking, remove the bacon grease from the pan, add in the hoisin, maple syrup, brown sugar and lemon zest. Mix and continue cooking for several minutes until caramelized. Remove from heat and chop into bacon bits. 
  8. Remove the pork chops from the oven and let rest for 3 minutes. 
  9. Top with bacon bits and chives to garnish. 
  10. Serve!