Hoisin Pork Chops by Tom
As we are nearing the end of our stay at our lake house, Barbara gave me the challenge of using up as many items in our refrigerator and pantry as possible. That way we would have less to carry back in a week or so.
We had a guest coming for dinner, so my thought was a marinated meat of some sort that I would then grill. We have a very old cookbook entitled "The Healthy Barbecuing & Grilling Recipe Book".
Its copyright is 1994, so we have had it for a while. In it I found what appeared to be a very good hoisin marinade, which became the basis for my marinade.
I really enjoy the boneless thick pork chops that Morgan Market in Penn Yan carries. That became my meat for the marinade. Good choice because this combination of pork and hoisin marinade was really good. I will definitely make this again even if I am not trying to use up ingredients.
Hoisin Pork Chops
(The Healthy Barbecuing & Grilling Recipe Book)
Thick boneless pork chops (one for each person you are serving)
1/3 cup honey
1/4 cup soy sauce
1 tablespoon chopped garlic
1/3 cup hoisin sauce
1/2 teaspoon dry mustard
1/4 cup white vinegar
Fire up your grill to very hot.
As soon as you are ready to grill the pork chops, turn the heat down to medium or even a little lower. Because there is honey in the marinade, if you keep the grill too hot you will completely char the outside due to the sugar in the honey.
Grill for 8 minutes a side. My test for doneness is whether the piece of meat is pretty firm when you pick it up. If it flops, it needs more time on the grill. You can always use a meat thermometer as well. The internal temperature should be around 160.
During grilling, periodically drizzle some of the marinade over the meat.
Our guest loved the meal and particularly complimented the grill master on the tenderness and flavor of the pork chops. I graciously accepted the compliment!