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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%
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Grilled Hoisin Glazed Pork Chops With Plum Dipping Sauce

Recipe #177112 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Ice Cool Kitty

On Jul 24, 2009

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.

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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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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