Kiki’s Kitchen: Hoisin-glazed Pork Chops w/ Sweet Potato & Bacon Hash (Fried Sage Brown Butter)

19 Jun

Can we have a moment of silence for the ‘Fried Sage Brown Butter’ I just made. Pause. Ok. Let’s begin. I’ve been on a bit of hiatus with ‘Kiki’s Kitchen’ but I’m back with another recipe – ‘Hoisin glazed pork chops and Sweet Potato & bacon hash w/ Fried Sage Brwon Butter’. Boy. That’s a mouth full. This recipe is simple. Delicious! Low-cal. Ok. the low-calorie thing I made up. You know any dish with butter isn’t going to be low-cal. Don’t focus on the calories in this dish. Run an extra 5 miles or something. You NEED to make the ‘fried sage brown butter’. Its AH-mazing! The flavors of the sage, nutty brown butter, sweet potatoes, and salty bacon – will change your life or at least your taste buds. As always feel free to ask questions or leave suggestions. Bon Appétit!

pork and sage


Generously season your pork chops with rock salt and fresh ground pepper. Sear meat for 2 to 3 minutes on each side.

pork chops

Mix hoisin sauce, olive oil, chili garlic paste, and tarragon in a small mixing bowl. Brush hoisin-glaze mixture on pork chops and bake at 425 in the oven for 5 minutes.


Fry 3 slices of bacon in a saute pan and reserve bacon fat. In the same skillet you fried the bacon in, add sweet potatoes, butter, and cinnamon. Cook on medium heat until potatoes are soft.


Combine bacon, fried sage, and sweet potatoes. Toss with 1 teaspoon of fried sage brown butter. Serve with pork chops.

sweet potato hash



Hoisin-Glazed Pork Chops

3 to 5 center cut pork chops
1/2 cup of hoisin sauce
1 teaspoon of olive oil
1 teaspoon of garlic chili paste (add less or more depending on how spicy you want your pork chops)
1 teaspoon of fresh tarragon
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To make the pork chops:
Heat the oven to 450°F. Generously season pork chops with rock salt and fresh ground pepper. Add olive oil to skillet over medium-high heat. Sear for 2 to 3 minutes on each side. Brush hoisin glaze mixture on pork chops and finish off in oven for 4 to 5 minutes.

Sweet Potato Hash with Bacon

3 large sweet potatoes, peeled and cubed
1 small garlic clove (minced)
3 strips of fried bacon (chopped)
1 teaspoon of cinnamon
1 teaspoon of unsalted butter
2 teaspoon of fried sage leaves

To make the hash:
Peel sweet potatoes and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Fry bacon in a medium skillet on high. Remove bacon from pan and set aside. Reserve bacon fat.  Add sweet potatoes, cinnamon, and butter to the same pan the bacon was cooked in. Cook for 15 to 20 minutes or until sweet potatoes are soft.

 Fried Sage Brown Butter

2 tablespoons of  fresh sage leaves
1 stick of unsalted butter

To make the fried sage brown butter:
Melt the butter in a skillet over medium-high heat until it begins to foam. Add sage leaves to saute pan. Cook the sage leaves for roughly 30 seconds, turning occasionally, until they are slightly crisp. Watch them closely, as they can burn easily and become bitter. Remove the sage from saute pan and drain it on paper towels.

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