GRILLED CHINESE PORK CHOPS

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Grilled Chinese Pork Chops image

From Chinese Food Site by Lila Voo. The timing does not include marinating overnight. Serve with fried rice and stir fried green beans. I have reduced the hoisin sauce from 1 cup to 1/2 cup. Also have reduced the sherry wine from 2 tablespoons to 1 1/2 tablespoons. Reductions posted after the first six reviews.

Provided by WiGal

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces pork chops, 4 of them about 1 inch thick
1/2 cup hoisin sauce
2 tablespoons soy sauce
1 1/2 tablespoons sherry wine
1 tablespoon chili-garlic sauce
1 teaspoon chili-garlic sauce, optional for more heat
1 teaspoon sesame oil
1 teaspoon honey

Steps:

  • Prepare the pork chops by removing all of the fat.
  • Then poke both sides of each chop with a fork.
  • Place the chops in a container with a tight fitting lid to be marinated.
  • In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
  • Pour the marinade over the pork chops and stir them to coat.
  • Place them in the refrigerator and marinate overnight.
  • When you are ready to cook the chops, pre heat the grill to medium high.
  • Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
  • Reserve the marinade in the container and let the pork chops sit for 2 minutes.
  • After 2 minutes, rotate the chops, don't flip them yet.
  • Just turn them to make nice grill marks on the one side.
  • Then using the reserved marinade, lightly baste each pork chop.
  • Let them cook another 2 minutes and then flip them.
  • Lightly baste again with the remaining marinade.
  • After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
  • After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
  • Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

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