Chinese-Barbecue Pork Chops
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- 1.5 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
Mix all ingredients and pour over pork. Marinate in the fridge for several hours.
Sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons minced garlic
- 1 teaspoon red wine vinegar
- 1 teaspoon Asian sesame oil
- A few dashes Tabasco
Mix all ingredients to serve over cooked pork.
NOTE: I made this again on 2/27/10 and changed the sauce recipe - I thought it would be good cooked and used it to deglaze my pan. In a small bowl, I mixed the soy sauce, red wine vinegar, sesame oil, and tabasco and added approximately 1 tbsp mirin. When the pork chops came out of the oven, I transferred them to a covered dish. I put the used pan over medium heat and added the garlic and sauteed it for 1-2 minutes. I then added the liquid mixture, as well as apprxoximatley 1/4 c water (the sauce looked way too rich from the drippings in the pan) and brought it a boil while scraping up the bottom of the pan. I then reduced it to a simmer and let it reduce for about 5 minutes. I liked this method much better.
Cook the pork
- Heat 1 tsp olive oil in a saute pan over high heat
- Remove pork chops from marinade and place in pan. Cook for 3-4 minutes on each side. Cover with foil and transfer pan to a 400 degree oven for 10-15 minutes, until pork is cooked through.
- Serve with the sauce.
Jon and I both can't believe how good this was! The marinade tenderized the meat and added a lot of flavor, and the sauce we poured over the chops was sweet and spicy at the same time. This one makes it to the list of things to make again.
I served the pork chops with a great side dish - ramen-broccoli foil pouch.
