Thursday, July 3, 2008

Pork Chops with Hoisin-Molasses Barbecue Sauce

D made this. He said it was easy.
I liked the taste. Perhaps a little more mustard to balance out the sweet a bit more.
Overall, we'll have this dish again.

We had with wasabi green beans. We might not have the 2 together, as D said there were lots of pots on the stove. (I believe 4)

Pork Chops with Hoisin-Molasses Barbecue Sauce

Sugar, hoisin sauce, and molasses provide deep, sweet notes in the sauce, rounded out by tartness and salt from rice vinegar, soy sauce, and mustard.

3 tablespoons sugar
1 tablespoon molasses
3 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
2 garlic cloves, minced
2 teaspoons Chinese hot mustard (such as Ty Ling brand)
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
6 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
4 green onions
3 cups hot cooked white rice

1. Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, 1 tablespoon soy sauce, and garlic; bring to a boil. Cook 5 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in mustard. Keep warm.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook for 2 minutes on each side or until done. Add pork to hoisin mixture, turning to coat. Keep warm.

3. Add onions to pan; cook 2 minutes or until wilted. Remove onions from pan; chop. Combine onions, the remaining 1/4 teaspoon salt, and rice; serve with pork.

Yield: 6 servings (serving size: 1 pork chop and 1/2 cup rice)

CALORIES 317 (22% from fat); FAT 7.7g (sat 2.7g,mono 3.4g,poly 0.7g); IRON 2mg; CHOLESTEROL 58mg; CALCIUM 49mg; CARBOHYDRATE 35.8g; SODIUM 478mg; PROTEIN 23.9g; FIBER 0.8g

Cooking Light, MARCH 2008

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