Prep 10 mins
Cook 10 mins
An easy recipe you can let marinate all day, served with a jazzed up plum dipping sauce. From Weber's "Real Grilling".
- 1⁄2 cup hoisin sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon canola oil
- 2 teaspoons garlic, minced (or more)
- 1 teaspoon ginger, grated
- 1 teaspoon hot sauce
- 1 teaspoon dark sesame oil
- 4 pork chops, bone-in, about 1 inch thick
- 1⁄4 cup plum sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.
- Mix plum sauce, dijon mustard and sugar for dipping.
- Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once.
- Prep time does not include time to marinate.
This was quick and easy to prepare and came out wonderful. I made it exactly as written except I didn't measure the garlic; I just used two cloves. I made this on an indoor grill pan and it came out great.
An easy and very tasty pork chop recipe - I marinated the chops for about 4 hours prior to cooking them on the barbeque - and the glaze adhered very well throughout cooking. I used my own plum jam as the base for the dipping sauce, and as it was yellow plums - mirabelles - the sauce was golden/orange rather than red! I also used mustard powder to add the the plum jam - with excellent results. As I used jam - no sugar was necessary. Made for the July Grilling Event in the Photos Forum - thanks Jo! FT:-)
My family loved this! I thought the mustard in the plum sauce was a little overpowering but I don't like mustard. DH and DS love mustard and they thought this was the greatest dinner ever!