Hoisin-Glazed Pork Chops with Sichuan Green Beans

Ingredients

• For the pork chops:
• 1/2 cup hoisin sauce
• 1/4 cup mirin
• 1 tablespoon five-spice powder
• 4 tablespoons soy sauce, divided
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 tablespoons sriracha, divided
• 4 butterflied pork chops, about 2 1/2 pounds total
• 1 pound fresh or dried Chinese egg noodles, cooked
• For the green beans:
• 1/4 cup peanut or vegetable oil
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 small red, yellow or orange sweet pepper, finely chopped
• 2 Thai chilies, thinly sliced
• 2 tablespoons minced onion
• 1/2 teaspoon sugar
• 3 medium cloves garlic, minced
• 1 tablespoon ginger, minced

Directions

1. For the Pork: Move an oven rack to the upper-middle spot, then heat the oven to 400 degrees F. In a small bowl, stir together the hoisin and mirin, then mix in the five-spice powder, 2 tablespoons of the soy sauce, the honey, brown sugar, and 2 tablespoons of the sriracha. Save the rest of the soy sauce and sriracha for the green beans. Set the pork chops on a baking sheet lined with foil, and coat both sides well with the hoisin mixture. Slide the pan into the oven. Once they have cooked for about 5 minutes, brush on more glaze and let them keep cooking.
2. For the Beans: Warm the oil in a large skillet or wok set over high heat. When the oil is almost smoking, add the green beans and turn them through the oil. Cook for 1 minute, stirring now and then, before adding the sweet pepper, chilies, onions, sugar, the remaining 2 tablespoons soy sauce, and the remaining 2 tablespoons Sriracha. Stir everything together and cook for another minute. Add the ginger and garlic, then lower the heat to medium. Continue stirring and cooking until the sauce tightens up, about 1 minute longer. Take the pan off the heat.
3. When the pork chops are juicy and faintly pink at the center, 145 degrees F for medium, pull them from the oven and let them rest for 10 minutes. Serve them with the cooked egg noodles, the green beans, and the remaining hoisin sauce.