Glazed Grilled Pork Chops with Asparagus

Glazed Grilled Pork Chops with Asparagus

Glazed Grilled Pork Chops with Asparagus

Chef Martin Yan’s hoisin and soy marinated pork chops are seared to perfection in the Circulon® grill pan, with room to grill the asparagus at the same time.

  • Yield:

    2 Servings

  • Cuisine:


  • Course:



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2 (1-inch thick each) of bone-in rib chops
1/2 pound of asparagus trimmed
1 teaspoon of cooking oil
1 tablespoon of garlic chopped
1 tablespoon of shallots chopped
2 tablespoons of light soy sauce
1 tablespoon of hoisin sauce
1 teaspoon of sesame oil
1/2 cup of chicken broth
1 1/2 teaspoons of cornstarch dissolve in 1 tablespoon of water

2 tablespoons of light soy sauce
1 teaspoon of hoisin sauce
2 teaspoons of sesame oil
1/4 teaspoon of Chinese five-spice powder
1 teaspoon of garlic minced
1 teaspoon of shallot minced


  1. Combine marinade ingredients in a bowl. Add pork chops and turn to evenly coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours, turning pork occasionally.
  2. Heat a Circulon grill pan over medium-high heat until hot. Place pork chops on grill pan. Cook until meat is no longer pink in center, about 5 minutes on each side. Remove from pan and keep warm.
  3. Meanwhile, place asparagus on grill and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer asparagus to a plate and cover with aluminum foil to keep warm.
  4. To make glaze, heat a Circulon saucepan over medium-high heat. Add oil, swirling to coat bottom. Add garlic, shallot, soy sauce, hoisin sauce, sesame oil and chicken broth. Bring to a boil, reduce heat and simmer for 1 minute. Add cornstarch solution; cook, stirring, until sauce thickens.
  5. To serve, arrange pork chops and asparagus on a serving platter, pour glaze over chops and serve.