“Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
- Place pork chops in a resealable freezer bag; pour just more than 1/2 of marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
- Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
- Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
- Remove pork chops from marinade and pat dry using paper towel.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
- Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition
Amount Per Serving (2 total)
- Calories
- 839 cal
- 42%
- Fat
- 47.4 g
- 73%
- Carbs
- 62.1 g
- 20%
Based on a 2,000 calorie diet
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Reviews (39)
Rate This Recipe
"One of the most amazing recipes I've made personally, I've made quite a few off this site and this blows all of them away. followed the recipe as is and it turned out perfect..." See more"
*Sherri*
"My rating is just for the pork chop marinade and not the mustard sauce. I had three fat boneless sirloin chops and this made more marinade than we needed. I didn't have Sherry vinegar, so used plain S..." See moreherry wine instead, and I added some toasted sesame seeds. The chops marinated all day in the refrigerator. We grilled our pork sirloins over charcoal and the thick rich marinade gave such a wonderful finger lickin flavorful crust to the juicy tender meat inside. I think this would be great on chicken also. I will try the mustard sauce at another time, just didn't have all the ingredients for it."
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