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Hoisin-Glazed Pork Chops with Plum Sauce

Makes 4 servings

Prep time: 15 minutes, Marinating time: 4 to 6 hours, Grilling time: 8 to 10 minutes

Marinade

• 1/2 cup hoisin sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon Tabasco® sauce
• 1 teaspoon dark sesame oil
  
  
• 4 bone-in pork rib chops, each about 1 inch thick
  
  

Sauce

• 1/4 cup plum sauce
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar

In a medium bowl whisk the marinade ingredients.

Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade and refrigerate for 4 to 6 hours.

In a small bowl whisk the sauce ingredients.

4. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest 3 to 5 minutes.

Serve warm with the sauce on the side for dipping.

Tip: You get more flavor from bone-in chops. The cooked bone adds its own richness, plus the meat along the bone is naturally sweeter and juicier.

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