Hoisin Sauce Pork Chops

First off, I'd like to apologize to my 2-3 fans out there. I know I've been neglecting my duties with regards to this Blog, but the summer has started and I have been BBQ-ing...I've just been doing a horrible job at posting any of this stuff.

Let's talk pork chops. Pork, or the "Other White Meat" is probably some of the cheapest meat out there these days. Why? Well due to rising gas prices and the popularity of chicken since the whole Atkins thing - most pork products are actually local - and therefore, cheaper. Pork chops are really cheap and you can pick up a family pack of 12 for about 9$. Of course they'll be skinny and no use on a BBQ, but you get the idea. If you're going to remember anything about grilling pork it's this: (1) pork does not have to be cooked all the way through - it's ok if it's a little pink inside - NOT RAW, but pink. On the other hand, (2) pork is very much like chicken, you have to work at getting it to absorb flavour [e.g.: slow cooking ribs to get them to pick up that tasty flavour.] So try this one out...

Hoisin Sauce Pork Chops: [from page 133 of the Weber]

4 Bone-in Pork chops, about 1 inch thick

1/2 cup Hoisin sauce

2 Tbsp red wine vinegar

1 Tbsp oil

2-3 cloves minced garlic

grated ginger

Tabasco sauce (personally, I prefer Frank's Red Hot)

1 Tsp sesame oil (VERY IMPORTANT)

As I mentioned before - you have to work hard to get the flavour into the tough meat of a pork chop. So the best way to marinate pork is in a Zip-Lock bag for up to 4-6 hours (or longer!) take it out and let it sit on the counter for a good 45 minutes before you grill. Cook them for about 8-10 minutes over LOW-MEDIUM heat, cover and let rest for 3-5 minutes before serving, the chops will actually re-absorb a lot of the juices they lose through the heat of cooking, and they continue to cook a bit while on the counter. Do not overcook them even if you think they're not done! Pork is all about the clock - if you want perfect pork - trust your timer! You can brush them with the mixture while cooking - but very little will be absorbed and you'll probably just burn them, so don't bother.

Dad preparing the Plum sauce + Dijon mixture as a side

My Sister's Favorite!

The finished product! Hoisin sauce pork chops with spaghetti squash and roasted rosemary potatoes.

That's one well-fed group!