Ingredients

• 0.5 cups hoisin sauce
• 4 cloves garlic , minced
• 1.5 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon red wine vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon sherry vinegar
• 2 teaspoons sesame oil
• 2 teaspoons white sugar
• 1.5 teaspoons hot sauce
• 0.5 teaspoons ground white pepper
• 0.5 teaspoons freshly ground black pepper
• 2 , 10 ounce

Instructions

1. 1 Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.
2. 2 Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
3. 3 Make sauce: Combine red wine vinegar, sugar, 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 crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.
6. 6 Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.
7. 7 Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
8. 8 Serve pork chops topped with mustard sauce.

Nutrition per serving