Grilled Hoisin Pork Chops have a sweet, lightly spicy and sticky glaze flavored with five-spice and hoisin, perfect for quick grilling at weekend barbecues.
Grilled Hoisin Pork Chops
By Sue Lau | Palatable Pastime
Grilled Hoisin Pork Chops is my recipe of the day. A sweet and spicy hoisin marinade is one of my favorite flavors for pork. And this one is quite easy to stir up and marinate your chops in.
The marinade does double duty if the marinade is sterilized and reduced down to a thick glaze with ketchup-like consistency.
Once the chops are on the grill, have their grill marks set, they are put to one side of the main heat so they can cook without burning. The sauce has a lot of sugar so it is going to brown a bit anyway, so you don’t want much more.
Once the chops are close to done, a quick brush with the glaze sets it in, much the way a tomato based bbq sauce would.
There will be a little extra glaze so if you like to grill some veggies like zucchini and brush those you can. Otherwise it is quite nice to have extra glaze to dip meat in as a sauce.
You might like to serve these hoisin pork chops with cold sesame noodles as I did, with some marinated cucumbers and onions on the side for a great summer salad.
Another idea is to serve these with pork lo-mein noodles and grilled zucchini pieces (brushed with a little of the glaze)
Grilled Hoisin Pork Chops
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Grilled Hoisin Pork Chops
Grilled Hoisin Pork Chops
Equipment
- outdoor grill
Ingredients
- 2 pounds bone-in rib pork chops
- Marinade/Glaze:
- 6 tablespoons honey
- 2 tablespoons dark sweet soy sauce
- 2 tablespoons garlic
- 2 tablespoons ginger
- 2 tablespoons shaoxing rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon onion powder
- 1/2 teaspoon five-spice powder
Instructions
- Whisk together marinade and pour over chops in a sealable marinade bag.
- Chill for 4-6 hours or overnight.
- Drain marinade into a saucepan and simmer, stirring, over low heat until thickened, like ketchup.
- Grill chops over coals for a couple of minutes each side, just to get grill marks.
- Then move off direct heat and grill indirectly until the internal temperature is about 138F (near the bone).
- Brush with glaze on both sides and continue grilling until the internal temp is 140F.
- Allow chops to rest without cutting for about ten minutes to let the internal temp come up to 145F (correct serving temp).
Notes
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