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Recipe Hoisin Mustard Pork Chops

Hoisin Mustard Pork Chops

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    190mins

  • Cooking

    20mins

BBQ Recipe Video Fusion Pork Lunch Dinner Over 60 mins

What You Will Need

Ingredients

  • 4 pork chops, 6 oz. each

Marinade

  • 2 cups Lee Kum Kee Hoisin Sauce
  • 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 2 Tbsp. Lee Kum Kee 9° Selected Rice Vinegar
  • 1 tsp. toasted sesame oil
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. fresh ginger, peeled and grated
  • 1/4 cup fresh cilantro, minced
  • pinch of salt and pepper

Sauce Mix

  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. Lee Kum Kee Hoisin Sauce
  • 1/2 cup sour cream

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Hoisin Sauce, a versatile Asian condiment for marinades, stir-fries, and dipping sauces.

Hoisin Sauces

Hoisin Sauce
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
9 Degree Selected Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

9° Selected Rice Vinegar
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. https://www.youtube.com/watch?v=dGLDyEkXHks
  2. Prepare the grill by heating one side to high and the other to low.
  3. Whisk all marinade ingredients in a medium bowl. Place pork chops in a zip top gallon bag. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.  
  4. Place the chops on the grill and grill for 5 minutes until you have a great grill mark. Baste then rotate a quarter turn after 4-6 minutes; this should create a nice crosshatch mark. Turn over then repeat the process. Baste every time you make a quarter turn.  
  5. Start to take an internal temperature after both sides are seared and basted. If it does not reach 165°F, move the pork chop to the cooler side and close the lid to create a convection oven.  
  6. The pork is ready when it registers 165°F on an instant-read thermometer. Combine the sauce mix ingredients to make hoisin mustard sauce and serve on the side for dipping. Enjoy!

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