Summer has been hanging on tooth and nail this year. Usually by now the temperature has dropped and our gorgeous sunshine has gone away. But not this year. Oh heck no! We have been enjoying temps well into the 80's even midway into September! WOW color me a very happy girl.
Even though we Washingtonians are used to grilling in less than grill worthy weather, it is still nice to feel that sun on your skin as you are cooking up something nice and tasty from the grill. Or rather as Kevin is cooking up something nice and tasty on the grill. Oh yes, I have mastered (well mastered might be a bit of a stretch) the art of starting a charcoal grill. But who am I to kick Kevin out of his domain? Plus that just saves my cooking time for all the tasty pumpkin and apple goodies I am whipping up!
This year we have run the gamut of amazing sauces in our house. From Grilled Pork Chops with Peach, Bourbon, Mustard Sauce, Roasted Strawberry BBQ Sauce, , and even . So I decided to I wanted to go with some Asian flavors for this meal. I have grilled with Asian flavors before but it was always with chicken. Like my and , two of our all time favorites. So tonight I went with Kevin's second favorite meat and that would be pork. Oh he suffers through the chicken with me, but if it can't be steak he would much rather it be pork. I found some beautiful pork chops on sale so I grabbed a few packages of them and set my mind to work on exactly what I wanted to do.
Hoisin is one of my favorite Asian sauces. I had never had it before my daughter introduced me to Pho. When the waitress sat that big steaming bowl of yumminess in front of me my daughter handed me a bottle with this brown sauce in it. She promised me that I would love it. So with that said, I added it along with some Sriracha to the broth. Wowzers was that good!! It was sweet and tangy with the heat from the Sriracha. A huge win in my book and the beginning of my love for Hoisin.
Now, why it took me so long to use it to BBQ with is beyond me, but I finally got around to it and thank goodness I did! The result were some gloriously delicious chops. The Hoisin and Sriracha play so nicely together for that sweet/heat duo, and the kiss of smoke from the grill just ups the ante (and hte flavor) to a whole different level. Even Kevin asked me what took me so long to put this sauce together.
Geeezzz give a girl a break!
1 year ago - Cowboy Casserole
2 years ago - Chili Rellenos with Roasted Tomato Sauce
3 years ago - Slow Cooker BBQ Pulled Pork Sammies with Spicy Coleslaw
Hoisin Grilled Pork Chops
- 1 can of sliced pineapple
- 1/2 low sodium soy sauce
- 1/2 cup ketchup
- 1/2 cup light brown sugar, packed
- 1/2 cup rice wine
- 1/4 honey
- 1/4 cup Hoisin sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon Chinese 5-spice powder
- 1 2-inch piece fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 4 bone-in sirloin chops
- Combine all the ingredients except the ginger, garlic, and pork chops, in a food processor. Blend until smooth and pour into saucepan.
- Add the ginger and garlic and bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, for about 3 minutes.
- Transfer to a flat bottomed dish and allow to cool.
- Place the pork chops into the dish, making sure to turn and coat both sides.
- Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- Remove the pork chops from the marinade and shake off the excess. Allow to come to room temperature, about 15 to 20 minutes.
- Preheat the grill to medium-high heat.
- Place on the grill and cook for 10 minutes, turning once. Grill remaining pineapple slices for the last couple of minutes. Allow pork chops to rest for 5 minutes.
- Place the leftover marinade in a small saucepan.
- Cook over medium heat until sauce begins to thicken, about 5 to 7 minutes.
- Remove from the heat and strain into a small bowl, removing the ginger and garlic.
- Serve the pork chops with the sauce and grilled pineapple slices.
Prep Time: 12 hrs. 15 mins.
Total time: 12 hrs. 30 mins.
Tags: pork chops, ginger, garlic, pineapple, Hoisin sauce, Sriracha sauce, Grilling