Grilled Hoisin Glazed Pork Chops With Plum Dipping Sauce Recipes
HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
HOISIN GINGER SESAME PORK CHOPS
These spicy-sweet hoisin grilled pork chops are delicious.
Provided by Occasional Cooker
Categories 100+ Everyday Cooking Recipes
Time 8h35m
Yield 5
Number Of Ingredients 9
Steps:
- Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
- Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
- Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 42.2 g, Cholesterol 107.3 mg, Fat 10.9 g, Fiber 1.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1456 mg, Sugar 35.2 g
HOISIN GLAZED PORK CHOPS
Give ho-hum pork chops exciting new flavor in just 10 minutes prep time. Hoisin sauce, ginger and honey make a winning Asian-influenced combo.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
- Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
- Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 16 g, TransFat 0 g
HOISIN AND HONEY GLAZED PORK CHOPS
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut scallions diagonally into 2-inch pieces.
- Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
- Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
- Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices.
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE
An easy recipe you can let marinate all day, served with a jazzed up plum dipping sauce. From Weber's "Real Grilling".
Provided by Cookin-jo
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.
- Mix plum sauce, dijon mustard and sugar for dipping.
- Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once.
- Prep time does not include time to marinate.
Nutrition Facts : Calories 384.7, Fat 20.3, SaturatedFat 5.6, Cholesterol 76, Sodium 760, Carbohydrate 25.5, Fiber 1.2, Sugar 11, Protein 24.1
More about "grilled hoisin glazed pork chops with plum dipping sauce recipes"
HOISIN GLAZED PORK CHOPS | THE MODERN PROPER
From themodernproper.com
Ratings 2Servings 4Cuisine AsianTotal Time 20 mins
- In a small sauce pan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes
HOISIN & HONEY GLAZED PORK CHOPS - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (11)Total Time 32 minsCategory Entertaining, Entree, Main CourseCalories 627 per serving
- Brine the Pork (Optional, but Recommended): In a large bowl whisk together the water, salt and sugar until fully dissolved. Add pork chops and transfer to the refrigerator for 1 hour. Remove from the brine and pat thoroughly dry with paper towels.
- Meanwhile, Make the Salsa: In a medium sized mixing bowl combine onion with lime juice and salt. Let stand, at room temperature, for 30 minutes to pickle onions slightly (Optional). Add the remaining ingredients. Stir well. Taste and adjust for seasoning, sweetness and acidity with additional salt, pepper, sugar and/or lime juice. Set aside in the refrigerator for at least one hour to allow flavors to marry.
- Prepare the Glaze: Combine the hoisin, mirin, soy sauce, honey, sugar, Sriracha, ginger, garlic and red pepper flakes in a small bowl. Remove and set aside a couple tablespoons of the glaze to brush the cooked pork chops at the end.
- Grill the Pork Chops: Heat your grill (or grill pan) to high. Brush the grates with oil. Brush the pork chops with oil and season generously with salt and pepper.
HOISIN-GLAZED PORK CHOPS RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (8)Estimated Reading Time 2 minsServings 4
- Peel and finely chop 3 garlic cloves. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.
- Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini, and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool. → BTW, you're going to want to make a triple batch of that sauce...
- Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.
HOISIN-GLAZED PORK CHOPS WITH PLUM SAUCE – ERECIPE
From erecipe.com
GRILLED PORK CHOPS WITH HONEY GARLIC GLAZE RECIPE - LUDO ...
From foodandwine.com
Servings 6Total Time 35 minsCategory Meat & Poultry Recipes, Pork Recipes
- Bring honey, soy sauce, and garlic to a boil in a saucepan and reduce to simmer for 5 minutes, until the garlic is cooked. Remove from heat and whisk in black pepper. Reserve.
- Heat grill to 450° and season the pork chops with salt on each side. Sear pork chops on each side, turning frequently to develop a crust on all surfaces, about 7 minutes total. Lower the heat and cook through, continuing to turn, about 15 to 20 minutes more, until they are cooked through and reach an internal temperature of 145°. Brush the pork chops with the honey garlic glaze, and serve with additional glaze.
GRILLED HOISIN PORK CHOPS - PALATABLE PASTIME
From palatablepastime.com
Cuisine AsianEstimated Reading Time 2 minsCategory Main Dish
HOISIN GLAZED PORK CHOPS RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
4.1/5 (7)Total Time 25 minsCuisine AmericanCalories 547 per serving
- In a small bowl mix the soy, ketchup, brown sugar, dry sherry, garlic, honey, hoisin and ginger until combined.
- Place pork chops into a ziplock bag or container and pour half of the sauce over them. Let marinade at least 6 hours preferably overnight.
GRILLED HOISIN MARINATED PORK CHOPS - GRILLING RECIPES AND ...
From grillingcompanion.com
5/5 (1)Estimated Reading Time 3 mins
- Mix all of the marinade ingredients together in a bowl and combine until smooth. It may not seem like it at first, but the peanut butter will eventually thin out and mix together with the soy sauce, just keep working it. You can double the recipe and set half aside if you want dipping sauce.
- Place the pork chops in a sealable bag and then pour in the marinade, squeezing out as much air as possible before sealing the bag.
- Place the pork chops in the refrigerator and marinate for at least 8 hours. For thicker pork chops (like I prefer), I like to let them marinate over night.
- Preheat the grill to high heat. If your pork chops are over an inch thick (yummy!), light one side of the grill to high heat and leave another side at about medium. For you charcoal grillers, just pile the coals on one side and taper to about 1 coal high on the cooler side.
BALSAMIC-PLUM GLAZED PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (38)Calories 281 per serving
HOISIN GLAZED PORK RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE ...
From webetutorial.com
HOISIN SAUCE AND PLUM RECIPES (37) - SUPERCOOK
From supercook.com
GRILLEDHOISINGLAZEDPORKCHOPSWITHPLUMDIPPINGSAUCE RECIPES
From tfrecipes.com
HOISIN GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE RECIPES
From tfrecipes.com
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE ...
From champsdiet.com
GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #easy #beginner-cook #summer #dietary #gluten-free #seasonal #free-of-something #meat #pork-chops
You'll also love
