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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 384 | ||
| Calories from Fat 182 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 5.6g | 27% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 76mg | 25% | |
| Sodium 759mg | 31% | |
| Potassium 478mg | 13% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 11.0g | ||
| Protein 24.1g | 48% | |
Grilled Hoisin Glazed Pork Chops With Plum Dipping Sauce
By: Cookin-jo
Jul 11, 2006
An easy recipe you can let marinate all day, served with a jazzed up plum dipping sauce. From Weber's "Real Grilling".
SERVES 4 , 4 pork chops
Ingredients
- 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
Directions
1
Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.2
Mix plum sauce, dijon mustard and sugar for dipping.3
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.4
Prep time does not include time to marinate.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Seasonal > Summer
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: French Tart
On Aug 3, 2008
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
From: roark23
On Jan 29, 2008
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!
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