One of the most underrated simple, weeknight dinner options is the pork chop. They are bland, dry out easily, and just get looked over more often than not. Well, folks, the only reason you are not enjoying delicious pork chops is because you have been cooking them wrong all this time! Today's recipe, Hoisin Glazed Pork Chops, is a quick dinner option full of flavor and far from overcooked, dry, and chewy. Quit buying those cheap, thin pork chops and upgrade to a big, juicy, 2-inch chop for this dinner...Let's Get Cooking!
The first thing we want to make for this simple Pork Chop recipe is the Hoisin BBQ Sauce. In a small mixing bowl, combine the hoisin sauce, garlic, ginger, and rice vinegar. Mix well until thoroughly combined and set aside so the flavors have some time to meld together. In fact, you can make this a day ahead for the best results, but it isn't necessary. In true classic form, I completely forgot to take a picture and immediately bottled my sauce, but I think you all can manage this simple Asian BBQ Sauce without an image.
Next, drizzle the pork chops with the sesame oil and rub them all over before seasoning with some kosher salt on all sides. The oil will help flavor the chops as well as prevent them from sticking to the grill! Make sure you purchase some decent pork chops, too. Mine were a solid 2-inches thick and sure to satisfy. Using those cheap, thin pork chops will only result in overcooked, dry meat no one wants. Besides, thick pork chops are technically cheaper by weight so why not splurge a few dollars for twice the meat!
Preheat your grill to 350 degrees Fahrenheit. Any grill will do, but I opted to use my electric indoor grill for this particular recipe to better control temperature and timing. The key to cooking juicy and tender pork chops is to sear the outside, so start with a smoking hot grill then let it cook at the 350 degrees so the insides finish without burning the outside, especially on these thick chops. Each side should take 5 to 6 minutes, so for even cooking and those pretty little hatch mark, turn them 90 degrees after 2-3 minutes. Keep cooking the pork chops till that 6 minute mark, flip them over, and repeat. The final internal temperature should reach 135 degrees Fahrenheit. I say they will take ~12 minutes, but that will depend on your particular grill and the exact thickness of your chops, so use an instant thermometer and perfectly nail that final temperature for the most juicy, delicious pork chop possible!
So somewhere around that 12-minute mark when the internal temperature is right, remove the pork chops and let them rest for 5 minutes or so. This gives those internal juices time to redistribute throughout the muscle for a tender, juicy chop. Since we are working with such a thick cut of meat, I find it a little nicer to go ahead and slice the chops for your family/guests for a better final presentation, but feel free to leave them whole for your diners to slice themselves. Be sure to give each pork chop a good drizzle of that delicious Hoisin BBQ Sauce we made earlier as well. It's mild, and I can fully attest to it being kid-friendly as my son kept asking for more sauce he loved it so much.
Making this recipe even better, you can pretty much pair any side dish with pork chops. mashed potatoes, roasted veggies, steamed veggies, mac and cheese, etc. will all complete the meal with minimal hassle. I made some Agave Roasted Sweet Potatoes and Broccolini with my pork and it made for a gorgeous plate that tasted even better than it looked!
Don't make any more excuses as to why you are not putting out perfect grilled pork chops any longer with this simple, weeknight recipe that is sure to satisfy even the most picky of eaters! Sear them hot and only cook them to an internal temperature of 135 degrees for the perfect pork chop every time. These tasty Hoisin Glazed Pork Chops are great on their own or whatever you decide to pair them with so get in the kitchen and/or fire up the grill....Just Keep Cooking!
HOISIN GLAZED PORK CHOPS
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