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.

This recipe features grilled boneless pork chops brushed with a homemade hoisin-molasses barbecue sauce and served over hot cooked white rice. The sauce is created by simmering sugar, molasses, hoisin, rice vinegar, soy sauce, and garlic until thickened.

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
Small saucepan
Grill pan
Knife
Cutting board

6 servings

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.

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Ingredients

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

Instructions

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.
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.
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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 545Total Fat 18gSaturated Fat 6gUnsaturated Fat 12gCholesterol 130mgSodium 535mgCarbohydrates 49gFiber 1gSugar 11gProtein 45g