Hoisin Mustard Pork Chops
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
How to make it
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https://www.youtube.com/watch?v=dGLDyEkXHks
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Prepare the grill by heating one side to high and the other to low.
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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.
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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.
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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.
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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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