Ingredients
2 large pork chops
MONGOLIAN SAUCE:--
½ cup hoisin sauce
4 cloves garlic, minced
1½ tbsp light soy
1 tbsp fresh ginger, minced
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp rice vinegar
1 tbsp sherry vinegar
2 tsp sesame oil
1 tsp SIDS HOT WORCESTER SAUCE
½ tsp SIDS SMOKEY GARLIC SAUCE
1 tsp SIDS SALT & PEPPER
GRAVY:--
¼ cup SIDS RASPBERRY VINEGAR
3 tbsp SIDS BROWN SEED MUSTARD
1 egg yolk
⅓ cup crème fraîche
¼ tsp ground tumeric
Directions
Combine all the sauce ingredients together, including SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and SIDS SMOKEY GARLIC SAUCE. Whisk thoroughly and set aside.
Place pork chops in a resealable freezer bag, pour in ½ of the marinade, seal and refrigerate overnight. Keep the remaining marinade.
Combine SIDS RASPBERRY VINEGAR, SIDS BROWN SEED MUSTARD and egg yolk in a small pan over a medium low heat. Whisk until slightly thickened, about 5 minutes, then remove from heat. Stir in crème fraîche, tumeric and cayenne pepper then refrigerate the gravy until needed.
Remove chops from marinade and pat dry. On a slightly oiled hot BBQ grill, cook chops until brown grill marks appear, about 4 minutes per side. Move chops to the side of the heat and cook over indirect heat for 25 minutes, basting often with remaining marinade.
Heat the gravy and pour into a medium serving jug and serve with the pork.
