These muffins are juicy, rich, flavorful, and topped with a delectable streusel—everything you could ask for in a muffin. To add a hint of sweetness, you may drizzle with milk and powdered sugar.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs |
| Servings: | 2 |
Ingredients
- ½ cup hoisin sauce
- 4 cloves garlic, minced
- 1 ½ tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon red wine vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon sherry vinegar
- 2 teaspoons sesame oil
- 2 teaspoons white sugar
- 1 ½ teaspoons hot sauce
- ½ teaspoon ground white pepper
- ½ teaspoon freshly ground black pepper
- 2 (10 ounce) thick bone-in center cut pork chops
- ¼ cup red wine vinegar
- 3 tablespoons white sugar
- 2 tablespoons hot mustard powder (such as Coleman’s ®) or Chinese style, to taste
- 1 large egg yolk
- ⅓ cup creme fraiche
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
Instructions
- Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.
- Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
- Make sauce: Combine red wine vinegar, sugar, mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.
- Preheat an outdoor grill for high heat. Lightly oil the grate.
- Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.
- Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.
- Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
- Serve pork chops topped with mustard sauce.
Nutrition Facts
| Calories | 839 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 265 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 19 g |
| Sodium | 1960 mg |
| Sugars | 42 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Phenomenal recipe – both with and without the mustard sauce!!! The marinade was a subtle sweet and spicy – which we marinated overnight; nearly 24 hours. We don’t have a charcoal grill (I wish!) but thought these turned out excellent on our Traeger. I made one oops and one intentional change in the mustard sauce. I mistakenly misread mustard POWDER and subbed 2 TBLS spicy brown mustard and since I didn’t have creme fraiche, intentionally subbed sour cream. Not sure how much these changes deviated from the original intent of the sauce but darn! It was good! We even served it over our fried potatoes! Totally saving this recipe for a night I have company! I know it will impress them as much as it did us! Thanks so much Chef John!
The marinade is excellent and works equally well for chicken. The sauce, well, meh. On its own, it would add nice flavour to unmarinaded pork or chicken, but it doesn’t work at all with the marinaded pork–its flavour totally conflicts with marinade. A sentiment echoed by the 6 folks at last night’s dinner party!
So delicious and flavourful! I was so impressed with the final product of this pork chop. The marinade was really delicious and the brushing of additional marinade while on the grill was perfect. I was worried it might be too sweet however it was completely balanced. The husband was very impressed with the preparation and his grilling abilities. Thanks, Chef John!
The sauces were great but the marinade didn’t infuse into the meat, even after 24 hours. A charcoal grill probably would have made a big difference.
Chef John did it again! Love, love, love these! We took them off the grill at 140 degrees and they were perfect after resting! Thank you, Chef J! Glad I can always count on you!
The mustard sauce puts this over the top!
We really loved the marinade, but did not like the mustard sauce at all. We used Chinese hot mustard powder in the sauce, which is ok per the recipe, but for some reason it had a really off-putting, bitter after taste. We thought it might have been from the turmeric
It was awesome. I added more garlic and ginger, but other than that, followed the recipe.
Delicious recipe and we really enjoyed it. My only complaint was that the mustard sauce tasted a bit too much like red wine vinegar. Next time I make this, I might decrease the amount of red wine vinegar to 1/4 cup. Additionally I substituted sour cream for creme fraiche and it worked very well.
Restaurant quality.
made exactly as written and it was delicious
I love all the ingredients and knew without a doubt it was going to be so delicious!!!
Followed the recipe exactly with the exception of the cooking time as I had pork loin chops and they weren’t as thick as those called out in the recipe. I can’t say enough how much we enjoyed it! I agree that the chops are dee-lish on their own, but I must say that the dipping sauce puts the dish over the top. I think It’s important to have a really good hard sear on the chops as well. I will definitely be making this again!
I didn’t make the sauce because I was feeling lazy and I had a feeling the marinade could carry the show by itself. It can! But now I feel I really need to make it again and make the sauce too. I have a feeling the sauce will up everything a notch.
I pretty much went by the recipe, and it was Fabulous! By far the best recipe I have gotten from allrecipes. I also did an acorn squash with this. I cut the squash into 3 inch strips, marinaded it in gobs of butter, and bourbon barrel maple syrup. Put the squash right on the hot grill, turning and basting with the butter, maple syrup marinade. also delish!
I made this for my husband and daughter last night and they loved it. My husband rarely eats pork, so this was a nice surprise. I followed the recipe for the marinate and let the pork sit overnight. I doubled the recipe since I was using 6 chops and added a couple of drops of liquid smoke since I’ll be using a gas grill. The smokiness came through. I saved 40% of the marinade for basting as instructed. I didn’t make the mustard sauce and didn’t miss it…although I might next time and may use chicken drumsticks or breasts. Delicious!! Thank you, Chef!!!
I used soy free ingredients and did not use the mustard sauce. I was quite excellent.
Fantastic! I marinated for a full day and served it for a group of friends and we all loved it, will definitely make it again. In the sauce I substituted a teaspoon of fresh grated horseradish for the cayenne pepper and added a tablespoon of honey.
It was delicious
Really flavorful. Grilled thick center cut, bone-in chops. We loved it! Will definitely make again. Chef John is the Best!!
Easy to make, great flavours!