Pork Chops with Hoisin-Molasses Barbecue Sauce
Cooking Light, March 2008
I started the sauce before work. Now, we have a REALLY sensitive fire alarm that’s just high enough that I can’t reach it. Well, it went off. I had the pan too hot and the molasses and sugar burned. It stank to high heaven and at 6 the fire alarm started going off. I had to get the ladder out to hit the button to turn it off and then put the fan in the doorway to keep it from going off again. It was an exciting morning.
The sauce was good. You really need to make sure the chops are really thin or else don’t baste the chops with the sauce while you cook them. The sauce winds up burning, which I don’t mind, but CTM wasn’t too happy with it. I like burnt bbq sauce on meats; chicken especially. So, we couldn’t really taste the true potential of the sauce, but I did taste it before I put it in the fridge and it was good. Could have used a little wasabi, I thought. We didn’t serve it with the green onions.
Measuring cups and spoons