Hoisin pork chops are cooked sous vide for edge-to-edge tenderness, then seared for crust, and glazed in tangy hoisin sauce. Served on sesame rice with shredded carrots and scallions, this restaurant-quality dish delivers deep umami flavor in one plate.
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Season pork chops liberally with kosher salt and ground black pepper. Vacuum seal chops and place inside a Suvie pan. Fill the pan completely with water and place inside the bottom zone of Suvie. Input settings and cook now or schedule.
Place 1 cup jasmine rice in the Suvie rice pot (black handles) and cover with lid. Place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
Grate the carrot on the large holes of a box grater. After the rice has finished cooking, fluff with a fork and stir in 1 tbsp sesame oil, grated carrot, 2 sliced scallions, and 1 tbsp sesame seeds.
After the pork has finished sous viding, remove from packaging and pat dry thoroughly. Heat 1 tbsp vegetable oil in a large heavy-bottom skillet. Once smoking, add the pork chops and sear on each side for 60 seconds or until browned. Turn heat to low and add the hoisin sauce, turning to coat each chop.
Divide rice and chops between plates, sprinkle with extra sesame seeds and serve.
Store pork chops and sesame rice separately in airtight containers in the refrigerator for up to 3 days; reheat pork gently in a 325°F oven and rice in the microwave with a splash of water.
immersion circulator or sous vide machine · vacuum sealer (optional, though helpful for sous vide)
Yes. Pan-sear the pork chops over medium-high heat for 4–5 minutes per side until they reach 145°F internal temperature, then brush with hoisin sauce and finish in a 400°F oven for 2–3 minutes.
Cook pork chops at 140°F for 45 minutes to 1 hour for medium doneness. Pat dry before searing to develop a golden crust.
Yes. Brown rice, basmati, or short-grain white rice all work; adjust cooking time accordingly. Jasmine rice pairs best with the hoisin flavor profile.
Refrigerate pork chops and rice separately in airtight containers for up to 3 days. Reheat pork gently in a 325°F oven to avoid drying out; rice can be microwaved with a splash of water.
Yes. Cook the rice and chop vegetables up to 1 day ahead. Sous vide the pork chops, chill, then sear and glaze just before serving for best texture.
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