Grilled Chinese Pork Chops – Chinese Food
Grilled Chinese Pork Chops Recipes (25mins)
Ingredients (Servings 4)
- 16ounces pork chops, 4 of them about 1 inch thick
- 1⁄2 cup hoisin sauce
- 1 tablespoon chili-garlic sauce
- 1 1⁄2 tablespoons sherry wine
- 1 teaspoon sesame oil
- 1 teaspoon chili-garlic sauce, optional for more heat
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 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.
Reviews – Grilled Chinese Pork Chops Recipes
Yum! I love hoisin sauce so knew that I would love these. Very simple to make and they cooked quickly. My grandson said he didn’t want any – until he tried a taste of mine. Then he wanted his own, lol. Thanks WiGal for a great dinner. Made by a fellow Unruly Under the Influence for ZWT6.
I marinated my chops overnight and felt that the hoisin sauce really overpowered the other flavors. Next time I would use less hoisin sauce and increase the chili-garlic for more heat. There is so much sauce left over even after basting that you could get away with cutting the marinade ingredients in half. I served mine with some wild rice and steamed broccoli. This made a great meal. Thanks for posting.
I marinated my chops overnight,and they came out tender and tasty.My only change would be to reduce the amount of hoisin sauce slightly (I use Amoy,and it’s very thick and rich!) and I felt that it didn’t quite let the other flavours shine through as well as they should have.A lovely,easy and tasty recipe.Thanks
We loved these! Marinated for only about 12 hours and they were still perfect! Wouldn’t change a thing! Thanks for sharing!
Yummy chops! The marinade is very rich and very sweet, but just a bit sweeter than what my family usually likes. I marinated 8 smaller chops overnight and had plenty of marinade. Beautiful color, tenderness and aroma. Thanks!