Hoisin-marinated Pork Chops |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Note that the chops need to marinate for at least three days (that's why the prep time soars), so begin preparing this dish well in advance. Just bag these babies in their flavorful marinade and remember to flip the bag over from time to time in the interim. Read more . This makes for some tasty and succulent pork chops - and well worth the wait. From the March 2006 Bon Appétit. Enjoy. Ingredients:
1 1/2 cups plus 2 tablespoons hoisin sauce |
1 cup oyster sauce |
1/4 cup black bean garlic sauce |
3 garlic cloves, chopped |
1 tablespoon chopped peeled fresh ginger |
1 teaspoon red food coloring |
6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick |
Directions:
1. Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops.
2. **Refrigerate 3 to 5 days, turning bag occasionally.
3. Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil.
4. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging.
5. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145°F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side.
6. Transfer to plates and serve.
7. **Good served with Asian slaw, your favorite Asian-inspired rice or noodles. - and a white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.
|
|