Mongolian Pork Chop

Created on

Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 2 (10 ounce) thick bone-in center cut pork chops

Instructions:

Step One: Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined

Step Two: Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade

Step Three: Preheat an outdoor grill for high heat. Lightly oil the grate

Step Four: Remove pork chops from marinade; pat dry with paper towels. Discard used marinade

Step Five: Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side

Step Six: Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C)