How to make it

  • Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops.
  • **Refrigerate 3 to 5 days, turning bag occasionally.
  • Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil.
  • Remove chops from marinade. Place chops on prepared pan with some marinade still clinging.
  • Broil until chops are cooked through and thermometer inserted horizontally into center registers 145°F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side.
  • Transfer to plates and serve.
  • **Good served with Asian slaw, your favorite Asian-inspired rice or noodles. - and a white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.

Reviews & Comments 10

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    " It was excellent "
    trigger ate it and said...
    This recipe Vickie is a show stopper I am so impressed by the flavors the composition and balance of the ingredients is something to marvel at.
    Thank you for posting
    Five forks for presentation and five more just for beauty
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    " It was excellent "
    mango ate it and said...
    Oh my does this sound perfect. We are making these Wed night. Thanks for a great post!!!
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  • merlin 13 years ago
    3 days! If I'm blessed, I'll live so long! But thanks for giving me a reason to go on! You're sooo sweet.


    PS. I'll send you me "Slaw of the Orient" to go with it.

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  • lunasea 13 years ago
    Hey dear Diva...I'd be happy to share that info, as I love hoisin sauce, too! I have tried the various grocery brands and they are all acceptable in a pinch. I do favor Koon Chun Hoisin Sauce and I find it at my local Asian market. I bought some more on Saturday and I think I paid $2.99 for a 15-oz. jar - a great value for a superior product when compared to the prices at my regular grocery store. I was paying $3.99 for a much smaller jar/other brand there. It's very good. Second choice...Lee Kum Kee. Thanks for asking! *hugs*
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  • divaliscious 13 years ago
    I'm saved! And so is this recipe! - I absolutely and I mean really do love hoisin sauce...I always get extra at the Chinese restaurant when getting take out since at grocery stores (and I have tried several) have yet to give me the real thing - do you have any brands that you like? Let me know pretty please....:-P)
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  • chihuahua 13 years ago
    Sounds great.
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    " It was excellent "
    kimmer ate it and said...
    Sounds delish. Got some chops in the fridge for this week but they are thin cut. Do you think this would work for those?
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  • pleclare 13 years ago
    These sound great,will give a try!! Thanks...........
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    " It was excellent "
    wolfpackjack ate it and said...
    Looks great Vickie, Nice post.. kudos here.... picked up 2 thick center cuts today.. I'll go back and get the marinade... tonight is a HELL no I'd don't feel like cooking night. So, a salad with cukes, balsamic, EVOO, with some minced garlic, slice of pita, small genoa salami stick, smoked gouda, Foster's bitter, and some kalamata... dishes = 1 bowl, 1 knife, cutting board, and small plastic cup to mix the dressing... hmmmmm. Time for another Foster's???.... hugs, dave
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  • notyourmomma 13 years ago
    Nice flavors going on here. I have a three day marinated husband has gotten used to me tagging the plastic bags, "Don't touch if you know what is good for you, BUSTER!" I'll have to give this a try very soon.
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