- Pour 1/2 cup teriyaki sauce over pork in large resealable plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pork. Marinate pork in refrigerator for at least 1 hour, turning bag over occasionally.
- Prepare grill with cover for two-zone cooking (direct and indirect heat).
- Remove pork from marinade; discard marinade. Pat pork dry with paper towels and rub both sides with sesame oil.
- Grill pork over direct hot heat, 3 to 4 minutes on each side to sear pork.
- Move pork to section of grill with indirect heat. Cover and cook 10 minutes.
- Meanwhile, combine remaining 1/2 cup teriyaki sauce, hoisin and black pepper and set aside 1/4 cup sauce mixture.
- Brush both sides of pork with remaining sauce mixture. Cook, uncovered, 5 to 10 minutes longer, or until meat thermometer inserted in thickest part of pork registers 145°F., turning and brushing with sauce occasionally.
- Remove pork to serving platter. Drizzle with reserved 1/4 cup sauce; sprinkle with green onion. Let rest 5 minutes before serving.
Hoisin-Glazed Pork Chops
Yield
Makes 4 servings
kikkoman products used:
ingredients
4 double-cut bone-in pork chops, each about 2 inches thick
1 cup Kikkoman Teriyaki Marinade & Sauce, divided
1/2 cup Kikkoman Hoisin Sauce
1 tablespoon Kikkoman Sesame Oil
1 tablespoon coarse ground black pepper
1 green onion and top, cut diagonally
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
