Ingredients
6 ten-ounce center-cut double pork chops
FOR THE MARINADE:
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry-wine vinegar
1 1/2 tablespoons rice-wine vinegar
1 scallion, white and two-thirds of the green part, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black-bean chile sauce
1 1/2 teaspoons freshly grated ginger
1 1/2 tablespoons minced garlic
1/2 teaspoon freshly ground white pepper
Preparation
Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag, and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with about three-quarters of the marinade, and marinate for 3 hours and up to overnight in the refrigerator. Reserve any remaining marinade for another use.
Heat a grill pan over medium-high heat. Remove the chops from the marinade, and place on the grill pan. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. The pork is cooked when it registers 139 degrees.on an instant-read thermometer.
