Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
To make the marinade, combine the hoisin sauce
, soy sauce
, sherry vinegar, rice vinegar
, oil, sugar
, black bean
chile sauce, ginger
, garlic, hot sauce, pepper and scallions
in a bowl and mix well. Coat the pork chops
liberally with the marinade
and marinate for 3 hours, or up to overnight, in the refrigerator
Preheat the grill
to medium-high heat. Place the chops on the grill for 5 minutes on each side, rotating them a quarter turn after 2 or 3 minutes on each side to produce nice crosshatch marks. It's good to baste
with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter
. The pork is ready when it registers 139 degrees F on an instant-read thermometer.
Serve the pork chops with braised red cabbage and mashed potatoes. Offer Chinese-Style Mustard
Sauce on the side for dipping.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.