I don’t think I ate a lot of pork chops as a kid. I didn’t really eat them as an adult either. That is, until my sister-in-law Jaci (who is an amazing cook by the way,) made these char siu pork chops. They completely changed my ideas of what pork chops were. Somehow my former opinion of pork chops was influenced by 1980’s sitcoms. I’m not sure why. Remember “Married With Children?” That show comes to mind when thinking of my prior notions of pork chops. Maybe it was Peg’s cooking skills. Her pork chops would have been over cooked and dry but dripping grease and served with applesauce. Al would have wryly complained about them.
Well, thankfully, Jaci showed me that pork chops did not need to remind me of Peg & Al Bundy (which is good because I’m not sure anybody really wants to think more about those guys!) The pork chops she made were thick-cut and full of juicy goodness. They weren’t dry, they weren’t burnt and they weren’t served with applesauce. They were and are delicious!
Char siu is code for “made with hoison sauce” and really tasty. I don’t think I even knew what hoison sauce was before Jaci showed me the light. Now I do. I use it in many recipes. You can find it in the asian aisle of most supermarkets. Maybe one day I’ll see if I can make my own hoison sauce. But for now, I will continue to use the ready-made kind. Has anybody had luck making their own?
This recipe may seem a little complicated because it has a marinade, dipping, and basting sauce. It really isn’t too bad. Most of the ingredients are simple and won’t take too much prep to put the different sauces together. Truth be told, I have skipped the basting sauce when I’ve felt lazy, time crunched or overwhelmed. Don’t skip out on the marinade or dipping sauce, though. Both are well worth it.
I won’t judge you if you eat these while watching Growing Pains, Charles in Charge, or Silver Spoons on Netflix.