HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE
My wife, Ali, and I always stop at Mustards Grill in Napa during our trips to wine country and eat this dish ritualistically. It really is the best pork chop I've ever eaten. I needed to crack the code and figure out the recipe. Here's my version of Cindy Pawlcyn's dish and I hope you love it as much as I do.
Provided by Jet Tila
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
- Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
- Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
- Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
- Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
- Drizzle the mustard sauce over the pork chops or serve on the side for dipping.
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Hafeez Bugti
[email protected]I'm not a huge fan of pork chops, but I really enjoyed this recipe. The hoisin glaze was flavorful and the pork chops were cooked perfectly.
Drew Rees
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
carrom lover
[email protected]5 stars! This dish was amazing. The pork chops were tender and the hoisin glaze was perfect.
honey bee vlog
[email protected]Overall, this was a great recipe. The pork chops were juicy and flavorful, and the hoisin glaze was delicious. I would definitely make this dish again.
Reman Khan
[email protected]This recipe was a bit too sweet for my taste. I think I'll try using less hoisin sauce next time.
PlanetNeco2885
[email protected]I followed the recipe but my pork chops turned out dry. I think I overcooked them. Next time I'll be more careful to cook them to the right temperature.
Aidan Valdivia
[email protected]I made this dish exactly as written and it turned out great. The only thing I would change is to add a bit more spice to the glaze. Next time I'll try adding a teaspoon of chili powder or Sriracha.
Akinsanmi Ayodeji
[email protected]This was a quick and easy weeknight meal that the whole family loved. The kids especially enjoyed dipping the pork chops in the Dijon sauce.
Addison Henderson.
[email protected]I'm not usually a fan of pork chops, but this recipe changed my mind. The hoisin glaze was amazing and the pork chops were so moist and tender.
Izzy Pizano
[email protected]The pork chops were cooked to perfection, juicy and tender on the inside with a slightly crispy exterior. The hoisin glaze caramelized beautifully in the oven, creating a sticky, flavorful coating.
Sohban Yar Khan
[email protected]This dish was an absolute delight! The hoisin glaze was perfectly balanced, with a sweet and savory flavor that complemented the pork chops beautifully. The Dijon dipping sauce added a tangy, creamy element that took the dish to the next level.