Hoisin Glazed Pork Chop With Dijon Sauce
Pairs perfectly with 14 Hands 2019 Reserve Sauvignon Blanc.
- Six 6-ounce pork loin chops
- 2 cups hoisin sauce ¼ cup chopped fresh cilantro
- 2 Tbsp soy sauce 2 Tbsp minced fresh ginger
- 2 Tbsp rice vinegar 2 tsp sesame oil
- 2 Tbsp black bean sauce 1 lime juiced
- 2 Tbsp roasted garlic puree 1 tsp kosher salt
- 2 tsp sriracha sauce ½ tsp coarse grind black pepper
- ½ cup sour cream
- ¼ cup Dijon mustard
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp balsamic glaze
Place the chops in a 1-gallon resealable plastic bag. Whisk together the marinade ingredients in a medium size mixing bowl. This will also serve as your glaze. Pour marinade over pork and mix to coat well. Marinate at least 4 hours or overnight.
Before grilling chops mix up Dijon sauce and set aside. Remove chops from bag and reserve marinade for basting. Place on preheated grill and don’t disturb until you have good grill marks, about 5 minutes. Baste with reserved marinade and rotate ¼ turn and continue until you have a nice crosshatch grill mark, about 5 mins more. Turn chops over and continue grilling, rotating, and basting. Close lid for the last few minutes to get a good internal temperature. Pork Chops are best at 145-155. Overcooking will cause it to be dry.
Serve with Dijon sauce which works great as a finishing sauce, spoon over pork or have on the side as a dipping sauce. We also enjoyed it with a great rice pilaf which I highly recommend as well as baby carrots and delicious local green beans.