Weekly Winner: Perfectly Picante Peanutty Pork Chops

peanut porkYou know how I love alliteration!  I also love a good peanut sauce as well as pork chops from my favorite butcher shop, Paulina Meat Market.  Therefore, this recipe is a total trifecta of tastiness!  Oops, I did it again.  Sorry.

Anyway, this recipe comes from Redbook Magazine (no really, I do get every magazine known to man!) and it is actually a recipe just for the Hoisin-peanut sauce but the article was on grilling and they showed the sauce with grilled pork chops.  Who was I to argue?  A nice benefit of this sauce is that it is applied after the meat is grilled, so you don’t have to worry about any of it burning on the grill.  The other good thing about serving this on grilled pork chops (if you’re me, that is) is that your husband perfectly grills the chops so all you have to do is make the sauce!

This sauce is spectacular but beware … it is hot.  But its a good hot.  I actually used half of the Sriracha the recipe called for and it was about as spicy as I would want it.  But you do what you want … I am not the boss of you or your taste buds.  Just know that I personally think it was perfect the way I made it … perfectly picante, that is!

Hoisin-Peanut Sauce

1/2 cup hoisin sauce

1/3 cup roughly chopped roasted peanuts

1 Tbsp minced ginger

1/3 cup rice wine vinegar or white wine vinegar

1/3 cup soy sauce

1 Tbsp brown sugar

1-2 Tbsp Sriracha (this is the amount called for — I halved it)

Mix everything together and brush on the pork chops a minute after taking them off the grill.  This makes 1-1/2 cups, enough for 4 bone-in rib or center-cut pork chops.

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1 Comment (+add yours?)

  1. Trackback: Weekly Winner:  Pasta + Pork + Peanuts = Pure Perfection | Donna's Quick Qi

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