Recipe

Hoisin-marinated Pork Chops Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 6 months, 1 week ago Note that the chops need to marinate for at least three days (that's why the prep time soars), so begin preparing this dish well in advance. Just bag these babies in their flavorful marinade and remember to flip the bag over from time to time in the ... More Prep:4350m Cook:20m Servings:6	Lunasea
	pork hoisin garlic blackbean ginger

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Ingredients

1 1/2 cups plus 2 tablespoons hoisin sauce

1 cup oyster sauce

1/4 cup black bean garlic sauce

3 garlic cloves, chopped

1 tablespoon chopped peeled fresh ginger

1 teaspoon red food coloring

6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick

Directions

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.

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Comments

notyourmomma 6 months, 1 week ago said:
Nice flavors going on here. I have a three day marinated sauerbraten....my 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.

wolfpackjack 6 months, 1 week ago 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

pleclare 6 months, 1 week ago said:
These sound great,will give a try!! Thanks...........

kimmer 6 months, 1 week ago 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?

chihuahua 6 months, 1 week ago said:
Sounds great.

divaliscious 6 months, 1 week ago said:
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)

lunasea 6 months, 1 week ago said:
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*

merlin 4 months, 2 weeks ago said:
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.

M

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

Night

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