Hoisin-Glazed Pork Chops with Plum Sauce


 

James Lake

TVWBB Emerald Member
I got this recipe from the Weber App on my smart phone.

I marinated the chops for about 5 hours, while the chops were coming to room temp I started the sprouts, tatters and some galick in the skittle:

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I put the chops on direct:

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Chops resting outside....hey I like my pork fat blackened.

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And for the money shot....nice and fuzzy, my camera takes pictures outside better than inside:

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Does anyone trim the fat from the chops? I need to get better at not charring the fat.

A good easy cook not a lot of ingredients but very flavorful.

Today I'm going to do some burgers and some beer can chicken.

Everyone have and enjoyable and safe Saturday, and set those clocks ahead.
 
Nice work! I do not trim the fat either. I just watch the sere, and move farther away from the heat.
 

 

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