Hoisin-Glazed Pork Chops with Plum Sauce
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Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire.
ingredients
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serves: 4
4 bone-in pork rib chops (each about 1 inch thick)
MARINADE:
1/2 cup hoisin sauce
2 tablespoons red wine vinegar
1 tablespoon canola oil
2 teaspoons minced garlic
1 teaspoon grated ginger
1 teaspoon Tabasco® sauce
1 teaspoon dark sesame oil
SAUCE:
1/4 cup plum sauce
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
Servings Per Recipe: 4
Amount per Serving
Calories: 413
- Total Fat: 20.8 g
- Saturated Fat: 3.8 g
- Trans Fat: 0.1 g
- Cholesterol: 78.1 mg
- Sodium: 744.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.2 g
- Sugars: 10.9 g
- Protein: 28.5 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 4 to 6 hours.
3. To make the sauce: In a small bowl, whisk the sauce ingredients along with 2 tablespoons of water.
4. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag and discard the marinade. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Remove from grill and let rest 3 to 5 minutes. Serve warm with the sauce on the side for dipping.
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